Pan-Seared Hokkaido Scallop Risotto With Truffle Oil

Pan-Seared Hokkaido Scallop Risotto With Truffle Oil

Beautifully pan seared exterior gave way to tender moist flesh that remained succulent inside. The decadent plumpy Hokkaido Scallops were further enhanced by the scented truffle oil that's out of this world. Accented by Parmesan Cheese, the Japanese rice was rich in flavour with bites from the shitake mushrooms and asparagus.

This recipe contains scallops, mushrooms (shiitake), asparagus, rice, cheese (parmesan, shredded), onions, fresh garlic, butter, olive oil (extra virgin), truffle oil, wine (white), chicken stock, salt

3 Servings

Prep time: 10 min

Cook time: 30 min

Ingredients:

Instructions: