Seared Scallops Recipe

Roast the squash

Preheat oven to 425°F (220°C). Toss the 1/2-inch butternut squash cubes with 2 tbs olive oil and 1/2 tsp kosher salt on a rimmed baking sheet in a single layer. Roast until tender and lightly caramelized, 20–25 minutes, turning once halfway. Remove from oven and set aside; keep warm.

Prepare stock

Place 4 cups of chicken or vegetable stock in a saucepan and keep at a low simmer over low heat so it stays hot but not boiling.

Sweat aromatics

In a wide, heavy-bottomed sauté pan or shallow saucepan, melt 2 tbs unsalted butter over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds more, until fragrant but not browned.

Toast the rice

Add 1 cup Arborio rice to the pan and stir to coat in the butter and aromatics. Cook, stirring constantly, 1–2 minutes, until the rice edges become translucent and it smells toasty.

Deglaze

Pour in 1/2 cup dry white wine and simmer, stirring, until the wine has mostly evaporated and has been absorbed by the rice.

Ladle in stock

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–22 minutes, until the rice is creamy and al dente. Keep the heat at medium-low so the rice simmers gently; adjust if it cooks too quickly or too slowly.

Finish risotto

When the rice is nearly done (after about 16–18 minutes), stir in the roasted butternut squash cubes, 1 tbs extra butter, 1/2 cup grated Parmesan, 1 tsp chopped fresh sage (if using), 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine. Cook 1–2 minutes more to heat the squash through and achieve a cohesive, creamy texture. Taste and adjust seasoning.

Keep the risotto covered and off the heat while you sear the scallops so it remains warm and creamy. If it thickens too much, loosen with a splash of hot stock or water to achieve serving consistency.

Prepare scallops

About 10 minutes before serving, ensure scallops are well dried. Pat them dry again with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using, lightly dust each scallop with the 1 tbs flour and shake off excess—this promotes a golden crust but is optional.

Heat pan

Heat a large heavy skillet (cast-iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tbs neutral oil and swirl to coat the pan.

Sear scallops

Place scallops in the pan spaced at least 1/2 inch apart; do not overcrowd. Sear undisturbed for 1.5–2 minutes to develop a deep golden-brown crust. Flip scallops and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon the melted butter over the scallops for another 1–1.5 minutes until the scallops are opaque through the side (internal temperature ~120–125°F for medium). Remove scallops to a warm plate.

Finish scallops

Off the heat, squeeze 1 tbs fresh lemon juice over the scallops and spoon any pan butter over them. Garnish with 1 tbs chopped fresh parsley.

Divide the risotto among 4 warmed plates (about 3/4 cup risotto per serving). Arrange 3 seared scallops on top of each portion of risotto.

Optionally tuck a few microgreens or baby arugula beside the risotto, drizzle with 1 tsp good olive oil, and finish with an extra grind of black pepper. Serve immediately.