Seared Scallop Duxelle Parmesan Risotto

Instructions

1. Preheat a non-stick sauté pan for 2 minutes without touching.

2. Add 1/4 lbs butter into pan and melt, then place scallops into the pan with butter.

3. Liberally season only 1 side of the scallop as the other side cooks, be sure to never move the scallop as it cooks.

4. Gently baste the tops of the scallops with melted butter and then add 1/2 piece lemon juiced to pan.

5. Cook for 3 minutes total and remove from heat with the browned side up to rest, set aside until plating.

6. In the same pan with all the juices remaining, add the shallots, mushrooms, and thyme and cook on high heat until no more moisture is present in the pan, about 5-8 minutes.

7. Season the mushrooms and then add the dry, uncooked Arborio grains.

8. In 8 oz increments, add the seafood stock to the pan on medium high heat while constantly stirring along with remaining salt.