Sage, Brown Butter Scallops & Mushroom Risotto


Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 451 kcal


  • 2 Tbsp Olive oil
  • 1 8 oz. pkg White mushrooms sliced
  • 1 clove Garlic minced
  • 1 6.2 oz. box Quick cook cheese risotto
  • 1 1 lb. bag Wholey® Sea Scallops thawed if necessary (about 24 scallops)
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 6 Tbsp Unsalted butter cut into 6 pieces
  • 1 Tbsp Fresh sage finely chopped


  • In large skillet, heat 1 tablespoon oil over medium heat. Add mushrooms and garlic; cook 5 minutes or until mushrooms are tender and golden brown, stirring frequently.
  • Prepare risotto as label directs; fold in mushroom mixture and cover to keep warm. Makes about 3 cups.
  • Pat scallops dry with paper towel; sprinkle with salt and pepper. In same large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 5 minutes or until scallops turn opaque throughout and internal temperature reaches 145°, turning once.
  • In separate large skillet, cook butter over medium heat 5 minutes or until it begins to brown, stirring frequently; remove from heat and stir in sage. Makes about 6 tablespoons.
  • Serve risotto topped with scallops drizzled with sage-brown butter.



Remember to always pull off and discard the tough crescent-shaped abductor muscle, sometimes referred to as the "foot," from the side of each scallop.
Keyword Gluten-Free, Sea Scallops