Thaw scallops and put them on paper towels for 3-24 hours til moisture is drained from the scallops.
Cook mushrooms and onion in butter until onions are translucent.
Add 1-1/2 to 2 cups Arborio rice and toss until coated
Add seafood stock 1/4 cup at a time. Flip or stir every few minutes, making sure there is always liquid in the skillet, adding more seafood stock as needed.
Sauté garlic for a minute, then cook the scallops 4-5 minutes per side. The garlic will crispen up.
Serve scallops and crispened garlic on top of the risotto.
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|Serving Size: 1 (211g)|
|Recipe Makes: 1|
|Calories from Fat: 30 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 61.2mg||19 %|
|Sodium 289.3mg||10 %|
|Potassium 655.5mg||17 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.6g|
|Protein 29.6g||42 %|
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Calories per serving: 178
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