Mushroom Risotto with Truffled Sea Scallops and Filet of Beef


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Mushroom Risotto with Truffled Sea Scallops and Filet of Beef

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    Sea scallops and filet paired with mushroom risotto makes heaven on a plate. Pick out the best scallops by looking for ones that are pearly white and firm, with a texture that is similar to a raw pork chop. 

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    Servings and Ingredients

    Serves 4
    2 c. sugar snap peas, divided
    2 (5-oz. each) pkgs. dried chanterelle mushrooms
    7 c. water
    ¾ c. Hy-Vee salted butter, divided
    2 tbsp. Gustare Vita olive oil
    3 c. fresh shiitake mushrooms, stems removed and halved
    2 shallots, finely sliced
    1 ¼ tsp. kosher salt, divided
    1 ¼ tsp. Hy-Vee coarse-ground black pepper, divided
    1 ½ c. Arborio rice, dry
    1 c. dry white wine
    2 (4-oz. each) Hy-Vee Choice Reserve beef tenderloin filet mignon steaks
    6 fresh thyme sprigs, divided; plus additional for garnish
    12 Hy-Vee Fish market sea scallops
    2 tsp. white truffle oil, optional

    Things To Grab

    • Medium saucepan with lid
    • Dutch oven
    • Wooden spoon
    • Paper towels
    • Large heavy skillet
    • Meat thermometer
    • Aluminum foil


    1. Shell 1 cup sugar snap peas and split open remaining 1 cup; set each aside seperately. 

    2. Combine chanterelle mushrooms and water in a medium saucepan. Bring to boil; reduce heat. Cover and simmer over low heat for 10 minutes.

    3. For risotto, melt 1/4 cup butter with olive oil in a medium Dutch oven over medium heat. Add shiitake mushrooms, shallots, 1/2 teaspoon salt, 1/2 teaspoon pepper. Cook for 3 to 5 minutes or until softened, stirring occasionally. Add rice. Cook and stir for 3 to 5 minutes or until golden brown. Remove from heat; add wine. Return to heat and cook until wine evaporates.

    4. Stir 1/2 cup hot mushroom broth with chanterelle mushrooms into rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, and stirring frequently until the broth is absorbed. Stir in 1/4 cup butter and shelled peas. Cover and set aside.

    5. Pat steaks dry with paper towels; sprinkle both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon butter and 3 thyme sprigs in a large heavy skillet over medium-high heat. Add steaks and cook for 5 to 6 minutes or until steaks reach 135 degrees for medium-rare doneness, turning halfway through. Transfer steaks to a cutting board; loosely cover with foil and set aside.

    6. Carefully wipe out skillet with paper towels. Add 1 tablespoon butter and heat over medium heat. Add split sugar snap peas and cook for 2 minutes. remove from skillet; set aside.

    7. Pat scallops dry with paper towels; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons butter and remaining 3 thyme sprigs in same skillet over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque (145 degrees), turning halfway through.

    8. To serve, slice beef. Divide risotto among 4 serving plates. Top with sea scallops, beef, and split sugar snap peas. Garnish with additional fresh thyme; drizzle with truffle oil, if desired.

    Nutrition facts


    900 Calories per serving

    Amounts Per Serving

    • Total Fat: 53g
    • Cholesterol: 130mg
    • Sodium: 940mg
    • Total Carbohydrates: 75g
    • Protein: 23g

    Daily Values

    Iron 20%
    Calcium 2%
    Vitamin D 0%
    Potassium 10%