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Seared Scallops & Mushroom Risotto
With Chocolate Pistachio Truffles

original recipe from

Rich flavors abound in this decadent dish thanks to a mushroom and truffle risotto topped with delicate seared scallops, followed by homemade chocolate truffles covered with pistachios for a pleasantly sweet finish. It’s perfect for a fancy night in with the ones
you love!

Allergens:
• Milk
• Pistachios
• Soy
• Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

INGREDIENTS

Cook Time: 55 min
Servings: 2

10 oz Sea Scallops
1 cup Carnaroli Rice
3 oz Baby Spinach
4 oz Mushrooms
1 bunch Chives
1 Shallot
2 Tbsps Butter
¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
1 Tbsp Verjus Blanc Or Rouge
¼ cup Semi-Sweet Chocolate Chips
¼ cup Cream
2 Tbsps Roasted Pistachios
2 Tbsps Vegetable Demi-Glace
⅓ cup Crispy Onions
2 cloves Garlic
2 Tbsps Crème Fraîche

Utensils:
• Large Pot
• 2 Small Bowls
• Strainer
• Large Nonstick Pan
• Medium Heatproof Bowl

Instructions: Make the chocolate truffles

1 • Place the chocolate in a medium heatproof bowl. 

2 • In a small pot, heat the cream on medium-high until simmering. Once simmering, cook 1 minute,
whisking constantly.

3 • Transfer to the bowl of chocolate; add a pinch of salt. Let sit, without stirring, 1 minute, or
until the chocolate begins to melt. Slowly whisk until thoroughly combined. Cover and freeze about 1 hour, or until set.

4 • Working quickly, scoop about 2 teaspoons of the chilled chocolate mixture into your hands; roll into a ball. Transfer to the bowl of chopped pistachios or chopped almonds and toss to evenly coat. Transfer to a plate. 

5 • Repeat with the remaining chocolate, pistachios, and almonds to yield 8 truffles. Refrigerate until ready to serve.

Instructions: Prepare the ingredients

1 •  • While the chocolate sets, wash and dry the fresh produce.

2 • Cut the mushrooms into bite-sized pieces.

3 • Peel and roughly chop 2 cloves of garlic.

4 • Peel and small dice the shallot.

5 • Thinly slice the chives

Instructions: Cook The Vegetables

1 •  In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. 

2 • Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned.

3 •  Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 

4 • Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted.

5 • Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

6 • Wipe out the pan.

Instructions: Start The Risotto

1 • In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot.

2 • Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

3 • Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently,
1 to 2 minutes, or until lightly browned. 

Instructions: Finish The Risotto

1 • To the pot, add the demi-glace carefully, as the liquid may splatter) and 3 ½ cups of water; season with salt and pepper. Heat to boiling on high.

2 • Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or
until most of the liquid has been absorbed and the rice is al dente still slightly firm to the bite).

3 • Turn off the heat. Add the crème fraîche, butter, verjus, cooked vegetables, and truffle zest. Stir until thoroughly combined and the butter is melted.

4 • Taste, then season with salt and pepper if desired. 

Instructions: Cook The Scallops & Serve Your Dish 

1 • Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides.

2 • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.

3 • Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. 

4 • Serve the finished risotto topped with the cooked scallops. Garnish with the crispy onions and sliced chives. Serve the chocolate truffles for dessert. Enjoy!

Thanks to Blue Apron for this amazing recipe

Original recipe link: Seared Scallops Mushroom Risotto with Chocolate Pistachio Truffles

Truffle Zest® - 2g each, 10 packets - Sabatino Truffles
Truffle Zest® - 2g each, 10 packets - Sabatino Truffles
Truffle Zest® - 2g each, 10 packets - Sabatino Truffles

Truffle Zest® - 2g each, 10 packets

$11.99
Truffle Zest® - 1.76 oz - Sabatino Truffles
Truffle Zest® - 1.76 oz - Sabatino Truffles
Truffle Zest® - 1.76 oz - Sabatino Truffles
Truffle Zest® - 1.76 oz - Sabatino Truffles
Truffle Zest® - 1.76 oz - Sabatino Truffles

Truffle Zest® - 1.76 oz

$14.99

CUSTOMER RECIPE REVIEWS

I thought it was the best Risotto I have ever had. The truffle zest made it. I also thought the Scallops were delicious. We saved the chocolate until the next day as the risotto was so filling.

Pamela K Giles

This was an amazing meal. Feel the little touches, carnaroli rice, truflle zest, verjus rouge, made it better. 

Joyce Hakes

This was our favorite Blue Apron recipe. Ever. Loved the truffle zest, as it had a much better flavor than truffle oil.

Chris Church

It was really good. The mushrooms and truffle zest really pump up the risotto.

Janna Beth Lowensohn

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