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Instructions |
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Place cast iron skillet over med high heat, drizzle with two table spoons of olive oil. Sprinkle scallops with salt and pepper. Cook on hot pan for two minutes on each side. Remove and keep warm.
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Reduce heat to medium. Drizzle two tbs oil, add onion and garlic and cook stirring for minutes or until soft. Toss in mushrooms and herbs. Cook until mushrooms lose their liquid and are lightly browned. About 10 minutes. Season with Salt and pepper. Add the rice and stir to coat. Season again. Stir in wine and cook for 1 minute.
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Pour in 1 cup of warm stock and stir with wooden spoon until rice has absorbed all of the liquid. Conitnue to add 1 cup of stock at a time allowing rice to absorb the liquid before adding more. Rice is done when when it is slightly firm but creamy. Add in scallops and last cup of stock to warm up the scallops finally fold in butter and drizzle with olive oil. Serve hot and garnish with parlsey.
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Originally Submitted
6/29/2010
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