Lemon-Butter Scallops With Truffle Risotto

Directions

1. Step 1

   Select the Burner function on the COSORI Ceramic Air Fryer Oven, adjust heat level to L8 and time to 55 minutes, then tap Start/Pause.

2. Step 2

   Preheat the sauté pan by placing it on the burner for 5 minutes.

3. Step 3

   Add the extra-virgin olive oil and mushrooms to begin the risotto and cook for 5 minutes.

4. Step 4

   Add in the garlic and shallot and cook until the shallots have softened, then pour in the rice.

5. Step 5

   Sauté the rice for 5 minutes, then add in the white wine. Let the wine reduce.

6. Step 6

   Ladle in ½ cup of the warm vegetable stock, then stir until the liquid is absorbed. Repeat this step until the risotto becomes creamy and the rice is cooked through.

7. Step 7

   Remove from the heat and season with salt, pepper, and white truffle oil.

8. Step 8

   Stir in the butter and Parmesan cheese until well combined, then garnish with chives.

9. Step 9

   Pat the scallops dry and season with salt and pepper.

10. Step 10

    Select the Burner function, adjust heat level to L10 and time to 16 minutes, then tap Start/Pause. 

11. Step 11

    Preheat the nonstick pan by placing it on the burner for 8 minutes.

12. Step 12

    Add in the avocado oil, then place the scallops into the pan.

13. Step 13

    Sear one side for 5 minutes, then flip.

14. Step 14

    Add in the butter and garlic for the remaining 3 minutes and baste the scallops in the sauce

15. Step 15

    Remove the pan from the burner, then add in the parsley, lemon zest, and lemon juice.

16. Step 16

    Ladle the risotto onto a plate and tap the underside of the plate with your hand to level out the risotto.

17. Step 17

    Lay the scallops on top of the risotto and spoon the pan drippings over the top, then serve.