Here is a recipe I created using an already seasoned Porcini Risotto from D’allesandro. It’s very simple to make, and you only need water or broth, and about 20 minutes to cook. It comes out nice and creamy without having to add extra cream or cheese. If you want to give it a try, you can buy it right here!
Seared Scallops with Funghi Porcini Risotto
4 cups cooked D’allesandro Funghi Porcini Risotto
12 sea scallops, patted dry
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grapeseed
Scallion oil or extra virgin olive oil, for garnish
Shaved parmesan, for garnish
2 tablespoons chile threads, for garnish
Cook Funghi Porcini Risotto according to package instructions.
Pat the scallops on both sides with paper towel, then season with salt and pepper.
Heat grapeseed oil in a cast iron skillet over high heat, then sear scallops on both sides until golden brown, about 1 minute per side. Do not overcook.
Place on paper towel to drain excess oil.
To serve, place some risotto on each plate and drizzle scallion oil or extra virgin olive oil around the plate.
Sprinkle with shaved parmesan and place three scallops on each plate. Top with a pinch of chile threads and serve.
Makes 4 servings
Let me know if you make it at home and how it turns out!