What's for lunch: Scallops with wild mushroom risotto - Tucson News Now

What's for lunch: Scallops with wild mushroom risotto

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Scallops with wild mushroom risotto by Chef Cory Holland from North                                                                                             

 

INGREDIENTS:   

Scallops 6 oz

Risotto 1/2 cup

Wild Mushrooms 1/4 cup

Shaved parmesan 1/4 oz

Grated parmesan 1/4 cup

Truffle oil 1 tsp

     

METHOD:    

Sear scallops on both sides until done/preference.

Heat the risotto with vegetable or chicken stock.

Add in parmesan cheese and wild mushrooms.

Put in a coupe with risotto & scallops.

Garnish with truffle oil and parmesan cheese. 

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