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L'artisan
Gluten Free

Seared Scallops with Shiitake & Lobster Mushroom Risotto

Parmigiano Crisps & Arugula Salad

Cooking time

35 minutes

Servings

2/4

Calories

840 /serving

Seafood lovers will be delighted by this week's L'Artisan recipe. We sear generous scallops in a hint of butter before seasoning them with a delicate mixture of Espelette pepper and Maldon salt. They sit atop a creamy risotto filled with shiitake and lobster mushrooms. A salad of arugula, chives and sherry vinegar and delicate, crunchy Parmigiano Reggiano crisps propel this exceptional meal to the next level!

We will send you:

  • 340g Scallops
  • 90g Baby arugula (or baby spinach)
  • 1 Shallot (or onion)
  • 1 Bunch of chives
  • 90g Shiitake mushrooms
  • 15ml Sherry vinegar
  • 165g Arborio rice
  • 12g Lobster demi-glace
  • 7g Dried lobster mushrooms
  • 25g Parmigiano Reggiano
  • 3g Seared scallop spice blend (Espelette pepper, Maldon salt)

You will need:

Small pot (or kettle)
Medium pot
Large pan (nonstick if possible)
Sheet pan
Olive oil
2(4) tbsp Butter
Salt & pepper
Parchment paper
Total Fat
41 g
Saturated Fat
13 g
Sodium
1690 mg
Total Carbs
83 g
Sugars
5 g
Protein
33 g
Fibres
4 g
Preparation
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Mise en place
Preheat the oven to 400°F. In a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Combine the dried lobster mushrooms with the boiling water; let stand for at least 10 minutes. Cut off and discard the shiitake mushroom stems; thinly slice the caps. Peel, halve and mince the shallot. Thinly slice the chives. Rinse the scallops under cold water and pat dry with paper towel. If necessary, using your hands, remove and discard the muscle on the edge of the scallops.
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Start the risotto
In a medium pot, heat a drizzle of olive oil on medium. Add the shallots and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until slightly translucent. Add the demi-glace and 3 cups of water (double for 4 portions); season with S&P. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally, 17 to 20 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Make the Parmesan crisps
While the risotto cooks, on a lined sheet pan, spoon tablespoon-sized mounds of Parmesan cheese, leaving a bit of space between each mound; flatten each until round and approximately 2 inches wide. Bake, 4 to 5 minutes, until golden brown. Remove from the oven and let cool completely.
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Cook the mushrooms & scallops
While the crisps cook, in a large pan (nonstick if possible), heat a drizzle of olive oil on medium. Add the shiitake mushrooms; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until nicely browned. Transfer to a plate. Melt 1 tbsp of butter (double for 4 portions), on medium-high. Season the scallops with pepper and add them to the pan. Cook, spooning the butter over the scallops, 1 to 2 minutes per side, until golden brown. Transfer to a paper towel lined plate; season with the spice blend. Set aside in a warm spot.
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Finish the risotto
While the scallops cook, to the pot of risotto, add the lobster mushrooms (drain and roughly chop before adding) and 1 tbsp of butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 minutes, until thoroughly combined. Add the shiitake mushrooms and stir to combine.
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Make the salad & serve
In a large bowl, combine the arugula, vinegar, ½ the chives and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Divide the finished risotto between your plates and top with the seared scallops. Garnish the risotto with the Parmesan crisps and remaining chives. Serve the arugula salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.