Shell 1 cup sugar snap peas and split open remaining 1 cup; set each aside seperately.
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.
Servings and Ingredients
|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
Combine chanterelle mushrooms and water in a medium saucepan. Bring to boil; reduce heat. Cover and simmer over low heat for 10 minutes.
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.
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.
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.
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.
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.
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.
Amounts Per Serving
- Total Fat: 53g
- Cholesterol: 130mg
- Sodium: 940mg
- Total Carbohydrates: 75g
- Protein: 23g