The last recipe and food ingredients I received from Chef’d (Shrimp and Grits) was so good that I decided to order another box. I love scallops… or any seafood really! So, I ordered their scallop and risotto recipe from their gourmet selection of dishes. Try making the recipe yourself! While the risotto took a little bit of effort to make, the dish turned out perfectly and was absolutely delicious. Don’t leave out the Truffle Oil – it really made this dish!

Jumbo Scallops with Wild Mushroom Risotto and Truffle Oil. Recipe by Chef’d

Cook Time: 45 minutes

Skill Level: You gotta have a lil bit of skill to cook the risotto

Here is the box excerpt about risotto:

Arborio rice is short-grain rice typically used for risotto. Its short, fat kernels contain more starch than its long-grain counterpart. By constantly stirring the rice as it’s cooking, you are helping release the natural starch to create a creaming consistency for your risotto.

If you want to make this dish, you’ll need the items below.

Included in the Chef’d box (serves 4):

4 large Portobello mushroom caps

8oz Shiitake mushrooms

4 shallots

4 garlic cloves (I LOVE garlic, so added a couple more cloves when I made the dish!)

12 pieces of fresh chives

4 tsp of vegetable base

2 lemons

8oz Parmesan cheese

1/2 stick of butter

1lb of Arborio rice

1/4 cup Port wine

12 jumbo scallops

2 tsp of truffle oil

1pc parchment paper

Not included in the Chef’d box:

Salt

Olive oil

8 cups of water

medium sauce pot with lid

sheet pan

small bowl

zester

large sauce pot with lid

large saute pan

Suggested drink pairing – Chardonnay or an amber ale

Also included in the box are makings for a salad – spring mix and three types of Bolthouse Farms dressings – and two bottles of sparkling Smart Water.

I was really impressed with the ingredients that came with the Chef’d box. The scallops were HUGH and very fresh. The portabello and shiitake mushrooms were beautiful – very spongy and already cleaned! The shallots were super-sized.

Step-by-Step Directions

Dicing and chopping

Preheat oven to 350 degrees

Cut portobello mushroom caps into 1/4 inch dice

Remove stems from shiitake mushrooms and discard. Slice caps into 1/4 inch thick slices: set aside with portobello

Dice shallots and mince garlic; set aside

Mince the chives and hold for garnish

2. Zest and juice the lemon

Bring 8 cups water to a boil in a medium sauce pot with the vegetable base and stir to create a broth

Lower heat to low to keep warm

Zest and juice the lemon into a small bowl and remove any seeds with a fork

3. Get crispy

Line sheet pan with parchment paper

Pour 1/4 cup parmesan cheese evenly onto the paper to create one large thin “snow flake”. Bake for 3 minutes, rotate pan, and cook for another 2 minutes (This took longer for me. Basically, bake until brown, but don’t forget about it. You have to keep checking or it will burn. Trust me on this!)

Remove from oven to cool

Once cooled, carefully remove the crisp from the paper and separate into 4 portions. NOTE: In case it breaks up into more than 4 pieces, it’s OK. You will have more to garnish with!

4. Cook the risotto

In a large sauce pot over medium high heat, add ONLY 1/2 of the butter and 2 teaspoons of olive oil.

Add garlic and shallots, and saute until clear but not brown.

Add mushrooms, lemon juice, zest and rice; stir and cook for 3 minutes and deglaze with port wine

Ladle the broth in half-cup increments at a time while stirring constantly to avoid burning. Keep adding broth until it is fully absorbed and the rice is creamy and tender (approx. 35 minutes). DO NOT STOP STIRRING. THIS IS THE KEY TO MAKING CREAMY RISOTTO!

When the rice is done, add half the chives, remaining butter and 2 cups of parmesan cheese. Stir until even more creamy

Remove from heat and cover until plating

5. Sear the scallops

Pat dry scallops with paper towel

Remove small muscle on the side of each scallop (if attached – I didn’t see any) and discard

Season scallops with 1 tsp salt on both sides

Heat a large saute pan over high heat with 2 tbp olive oil. Cook each scallop 2 to 3 minutes on one side undisturbed to create that golden sear. Turn scallops over and cook only 1 minute on the second side

Remove scallops from pan and hold

6. Create the plate

Distribute risotto in the middle of each plate and place three scallops directly on top of risotto in a single line. Lightly drizzle truffle oil evenly over every scallop and the risotto.

Garnish with remaining minced chives

Lay parmesan crisps against the scallops.

Verdict: DELICIOUS! Kenia-tested and Kevin-approved!

If you aren’t familiar with Chef’d, the short video below shows you how it works.

Kenia is a late bloomer from Philadelphia, PA. She is excited to explore and get back in touch with her personal style. From fashion, to food, to travel, she looks forward to sharing her style journey with you!

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