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Pan-Seared Hokkaido Scallop Risotto With Truffle Oil

delicious japanese hokkaido scallop risotto recipe
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.

luxury haven delicious scallop recipe
These #Fukuyama Frozen Hokkaido Scallops were on promo so I bought a box to try, and I was amazed by their gigantic sizes. Scallops are relatively easy to handle, just make sure the seafood are dry before they hit the pan and do not overcook your scallops!

tasty pan seared hokkaido scallops with truffle oil
Since I always have Japanese rice in stock, I use them to make risotto instead of buying specific risotto rice as they're also short-grain rice. For those who aren't familiar with #Risotto, it's an Italian rice dish cooked in broth to a creamy consistency. Come, let's get cooking!

Recipe Featured at FoodWhirl along with my
Champignon Mushroom Bruschetta in Truffle Oil!

hokkaido scallop risotto truffle oil petitchef
Also featured at #PetitChef!

(Serves 3)
Ingredients:
5 large Scallops
3 Shitake Mushrooms
6 stalks of Asparagus
1 cup rice
1 tbsp shredded Parmesan Cheese (optional)
½ Onion (chopped)
1 tbsp minced Garlic
2 tbsp Butter
2 tbsp Extra-virgin Olive Oil
1 tbsp Truffle Oil
3 tbsp White wine
350 ml Chicken Stock
½ tsp Salt

Method:
  • Rinse and pat scallops dry with paper towels. Cut up 2 scallops to bite size. Season scallops with a pinch of salt and pepper. Set aside.
(Risotto)
how to cook scallop risotto
  • Heat 1 tbsp of oil and butter. Add onion and garlic and sauteed till fragrant.
  • Pour in chicken stock. Rinse rice and add them in together with salt and simmer. Cook till Al Dente, stirring occasionally and add more stock if needed.
  • Add in diced mushrooms, asparagus, scallops and white wine.
  • Mix well and add cheese, truffle oil and ½ tsp of butter. Stir till liquid is absorbed. Transfer onto serving plates.
succulent pan seared hokkaido scallops with truffle-oil

(Scallops)
    cooking with fukuyama frozen hokkaido scallops
  • Heat oil with ½ tsp of butter on medium fire and sear both sides of scallops till golden brown. Do not overcook your scallops.
  • pan seared hokkaido scallops with truffle oil recipe
  • Drain and add onto risotto and drizzle more truffle oil an aromatic Japanese rice! Bon Appétit!

48 comments:

  1. I love scallops! Your recipe makes me drool.....

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  2. Love the extra touch of truffle oil in this dish :)

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  3. It looks very delish and healthy! Love this recipe dear! :)

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    Rinako

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  4. Looks delicious! Thanks for visiting my blog. I would love to follow each other. I cannot see you in my GFC followers. Please could you come back and follow again? I will follow right back!

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    ReplyDelete
  5. This looks amazingly good
    http://tifi11.blogspot

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  6. This is a great post - it has reminded me that I am lacking adventure with my food choices at the moment.. time to explore! :)

    http://findmethoseheels.blogspot.co.uk/

    x

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    Replies
    1. Gabrielle, cool! Time to put on your apron!

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  7. Ohhh this looks so yummy!!
    Take care*

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  8. Great job! That looks and sounds absolutely delicious. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

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    Replies
    1. Eric, thanks for coming by & it's certainly good to have you back!

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  9. Replies
    1. SD, thanks for have a wonderful week!

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  10. Yummilicious. I love how you paired this, Shirley. It looks so good. By the way, Happy Dumpling Festival! ♥

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    Replies
    1. Sharon, thanks & Happy Dumpling Festival to you too!

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  11. Those scallops look so plump and juicy.

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    Replies
    1. Monica, those scallops were indeed a bargain!

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  12. Yummy! I haven't made a risotto since I left school! I love scallops and at this very moment I'm preparing an angel hair tomato spaghetti with meatballs and scallops! Your recipe looks delicious and I love how you've added asparagus! I was never a fan but after realizing that I could add any kinds of vegetables into it I really am keen on trying out new recipes for risotto!

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    Replies
    1. Sharlynn, that sounds yummy too! Looks like you're a veggisaurus! ^_^

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  13. Very nicely done, Shirley! I ate a lot of scallops in my recent trip to Melbourne.. over there so much cheaper so being kiasu, bought and ate few times.. hahaha..

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    Replies
    1. Reana, lucky you! Seafood is sooooo cheap in Australia!

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  14. beautiful plating! and looks yummy as always you made me hungry

    xx
    Overload Journals

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  15. omg! this is one treat to eyes and tongue...so tempting gal :)

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    Replies
    1. Shweta, thanks so much for your lovely comments! Love having you around :)

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  16. That is one stunning dish, Shirley. Must be flavourful (going by the exotic ingredients) and oh-so-delicious!!

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    Replies
    1. Kanak, the truffle oil & cheese do add some flavours to the scallop dish! Just gotta try, dear!

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  17. So good. I like the whole package. But you know what; never ever cooked scallops before. Must try.

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    Replies
    1. Nava, it's definitely worth trying out if you can get some nice scallops for a good price!

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  18. This dish is made really nicely!!
    My mom is actually am a big fan of scallops so this recipe would be perfect for her! =)
    http://www.mybrokeneggshells.com

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    Replies
    1. Mindy, cool! Maybe you should try cooking for her! ^_^

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  19. Nice blog. Follow for follow?

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    Follow me, when I see I follow you back.
    When you follow my blog, write me on comment.
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    Replies
    1. Gabrie, most delighted to! Will head over as soon as I get the time! Thanks for coming by!

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  20. Hi Shirley,

    This combination looks luxurious. I have not try any truffle in my life :p

    Zoe

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    Replies
    1. Zoe, you'll fall in love with the scented oil!!

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  21. Oh I would love for a plump juice scallop right now!

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  22. Such decadent dish for me! But loving it. Thanks for sharing. Sure drooling looking at them. :)

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    Replies
    1. Lina, hahaha! The dish is sooooooo tasty!

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  23. Shirley, i know how the truffle oil does the wonder.Most of the time,I will finish up my scrambled eggs with few drops of truffle oil..heheh

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    Replies
    1. Yee Ling, I remember you're also another fan of truffles! Oh yes, adding the oil to eggs is such a delight!

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  24. I noticed the Japanese scallops are always bigger than others. I wonder what's the reason.
    Your food presentation is like a 5-Star chef's.

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    Replies
    1. Tan, don't know why but these are especially huge!! You sure know how to make me feel good. Actually, I wasn't quite pleased with this plating but I'm so happy after seeing your compliment! xoxo

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