Ingredients
- null 2 cups, RiceSelect® Arborio Rice
- null 64 oz, seafood stock
- null 2 tblsp, kosher salt
- null 5 pc, sea scallops
- null 1/2 lbs, butter, unsalted
- null 1/4 cup, grated Parmesan
- null 1 pint, mushroom medley mix, rough chopped
- null 1 tblsp, thyme, small chopped
- null 1 cup, shallots, small dice
- null 1 lemon, halved
Instructions
- Preheat a non-stick sauté pan for 2 minutes without touching.
- Add 1/4 lbs butter into pan and melt, then place scallops into the pan with butter.
- Liberally season only 1 side of the scallop as the other side cooks, be sure to never move the scallop as it cooks.
- Gently baste the tops of the scallops with melted butter and then add 1/2 piece lemon juiced to pan.
- Cook for 3 minutes total and remove from heat with the browned side up to rest, set aside until plating.
- 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.
- Season the mushrooms and then add the dry, uncooked Arborio grains.
- In 8 oz increments, add the seafood stock to the pan on medium high heat while constantly stirring along with remaining salt.