The amazing thing about this Seared Scallop and Wild Porcini Risotto recipe is that it marks the final chapter in my three‑part porcini adventure. If you’ve been following along, you already know that each dish in this trio builds on the last, making this final recipe as effortless as it is elegant.
It all began with one glorious pound of fresh wild porcini mushrooms, an indulgence, yes, but one that blossomed into three separate, delicious, and genuinely exciting meals. Almost as if it were planned from the start (and truthfully, it was), each dish made the most of this prized seasonal ingredient.
Porcini season doesn’t last long, and if you’re ready to step a little outside the box and spend a bit more upfront, but stretch that investment into three memorable meals, you won’t regret it. This finale proves just how far one beautiful ingredient can take you.
Ingredients
- 1 recipe Pan Seared Scallops
- 1 recipe Wild Porcini Mushroom Risotto
- fresh pea shoots for garnish
Instructions
Gather ingredients before starting the recipe.
- Prepare Wild Porcini Mushroom Risotto, or If you’re using leftover risotto from your previous porcini mushroom preparation, add a couple of tablespoons of water to the skillet along with the risotto and porcini mushrooms. Stir gently to loosen the grains. The added water will reconstitute the risotto and bring it back to the same creamy texture it had when freshly made.Cover the pan and warm the risotto over low heat until both the rice and mushrooms are heated through.
- Prepare Pan Seared Scallops and remove from heat.
- Spoon a generous portion of risotto in a deep rimmed bowl, making sure that a few of the sautéed mushrooms are included, and top with 3 seared scallops per serving.
- Garnish with a few strands of pea shoots and serve.
