Day Boat Sea Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Trim side muscle if present. Season both sides lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, dividing evenly.

Set up dredging station

Arrange three shallow bowls: flour in the first; beat the egg with 2 tbsp milk in the second; panko in the third. Season flour with a pinch of salt. Press each scallop into flour, shake off excess, dip in egg wash, then coat with panko. Place on a wire rack to rest for 5 minutes so coating adheres.

Cook scallops

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbsp butter and 1 tbsp neutral oil. When butter foams and oil shimmers, add scallops in a single layer without crowding (work in two batches if needed). For panko-crusted scallops: cook 2.5–3 minutes per side until golden brown and internal temperature reaches 120–125°F and crust is crisp. For a pan-seared option (if you prefer no panko), sear dry scallops 1.5–2 minutes per side in 1 tbsp butter and 1 tbsp oil until deeply browned. Transfer cooked scallops to a warm plate and tent loosely with foil while finishing remaining scallops.

Finish scallops

When all scallops are cooked, add remaining 1 tbsp butter to the skillet and swirl to create a quick browned-butter spooning sauce. Spoon over scallops just before plating.

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tbsp fresh lime juice, 1 tsp lime zest, 1/2 tsp honey, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust seasoning; if thicker than desired, whisk in up to 1 tsp water to reach a drizzleable consistency. Refrigerate until ready to serve. Bring to room temperature before plating (5–10 minutes) so it spreads easily.

Prep and warm stock

Place 3 cups vegetable stock in a saucepan and keep it warm over low heat; you will add it hot to the rice.

Sauté aromatics and vegetables

In a medium saucepan heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add 1 finely minced shallot and 1 minced garlic clove and sauté until translucent and fragrant, about 1.5–2 minutes. Add 1/2 cup diced carrot and cook 2–3 minutes until beginning to soften. Add 1/2 cup diced zucchini and cook another 2 minutes.

Toast rice

Stir in 1 cup Arborio rice and cook, stirring, 1.5–2 minutes until edges of rice are translucent and grains are lightly toasted. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding warm vegetable stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. Continue this process for about 18–20 minutes until rice is creamy and al dente. When about 5 minutes before completion, stir in 1/4 cup thawed peas to warm through.

Finish risotto

Remove from heat and stir in 1 tbsp butter (for finishing), 1/4 cup freshly grated Parmesan, 1 tsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Adjust seasoning to taste. Let rest 1 minute to marry flavors. Stir in chopped chives and keep warm until plating.