Seared Scallops Recipe

Prepare stock

Place the chicken or vegetable stock in a medium saucepan and bring to a gentle simmer over low heat. Keep the stock hot but not boiling for the duration of cooking.

Heat a heavy medium saucepan or wide sauté pan over medium heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter is melted and shimmering, add the minced shallot and cook, stirring, until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the arborio rice to the pan and stir to coat the grains with fat. Toast the rice, stirring, for 1–2 minutes until edges look translucent.

Pour in the white wine and stir constantly until the wine is nearly absorbed by the rice, about 2–3 minutes.

Begin adding hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is tender but still has a slight bite (al dente) and the risotto is creamy.

About halfway through cooking (after ~9 minutes), stir in the grated orange zest and the tablespoon each of orange and lemon juice so citrus flavor infuses as rice cooks.

When rice reaches desired texture, remove from heat. Stir in 3 tablespoons grated Parmesan, 2 tablespoons butter, salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Cover and keep warm while you sear scallops and make sauce.

In a small saucepan over medium heat, add 1/2 tablespoon butter and the minced 1/2 shallot. Cook, stirring, until shallot is softened and translucent, about 1–2 minutes.

Add the 1/4 cup dry vermouth and increase heat to medium-high. Reduce the vermouth by about three-quarters until syrupy and only a tablespoon or so of liquid remains, about 3–4 minutes. Watch carefully to avoid burning.

Lower heat to low. Off heat, whisk in the cold butter pieces a few at a time, creating an emulsion (be patient and keep the pan off direct heat if necessary). When the butter is fully incorporated and sauce is glossy, stir in the chopped chives, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Keep warm (very low heat) or set aside; rewarm gently before serving if needed.

Pat scallops dry again with paper towels. Season both sides lightly with kosher salt and 1/2 teaspoon freshly ground black pepper.

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke excessively.

Place scallops in the pan spaced at least 1/2 inch apart to avoid steaming. Do not overcrowd; sear in batches if necessary. Let scallops cook undisturbed for 1.5–2 minutes until a deep golden crust forms.

Flip scallops and add 1 tablespoon unsalted butter to the pan. Tilt the pan and spoon melted butter over the scallops (basting) for another 1–1.5 minutes until the scallops are opaque through the center but still slightly translucent in the core (internal temp ~120–125°F / 49–52°C). Remove scallops to a warm plate.

Spoon a generous portion (about 1/2 to 3/4 cup) of the citrus risotto onto each warmed plate and spread slightly to form a bed.

Arrange 3 seared scallops on top of each risotto bed (for 4 servings; adjust if scaling).

Spoon 1–2 tablespoons of the warm chive-vermouth butter sauce over the scallops and around the risotto. Add a few drops more if desired for richness.

Garnish with a sprinkle of extra citrus zest and microgreens or chive blossoms. Serve immediately.