Sage, Brown Butter Scallops & Mushroom Risotto
- 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)
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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.
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Prepare risotto as label directs; fold in mushroom mixture and cover to keep warm. Makes about 3 cups.
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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.
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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.
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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.
