Jul 14 2026
Restaurants›ENZO›Seared Diver Scallops Recipe

Seared Diver Scallops Recipe

Inspired by ENZO
Time1h
Serves4

crab risotto, fried brussels, hot honey, pan sauce

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Ingredients

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Scallops

Crab Risotto

Fried Brussels Sprouts

Hot Honey

Pan Sauce

Method

Scallops

  1. 1

    Sear the Scallops

    Heat the olive oil in a large skillet over medium-high heat. Season the diver scallops with salt and black pepper on both sides.

  2. 2

    Cook the Scallops

    Once the oil is hot, add the scallops to the skillet. Sear for about 2-3 minutes on each side until a golden crust forms and the scallops are cooked through. Remove from the skillet and keep warm.

Crab Risotto

  1. 3

    Prepare the Stock

    In a saucepan, heat the chicken stock over low heat. Keep it warm but not boiling.

  2. 4

    Sauté Aromatics

    In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots and garlic. Sauté until translucent, about 2-3 minutes.

  3. 5

    Cook the Rice

    Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and stir until absorbed.

  4. 6

    Add Stock Gradually

    Start adding the warm chicken stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process takes about 20-25 minutes.

  5. 7

    Finish the Risotto

    Once the rice is creamy and al dente, stir in the lump crab meat, grated Parmesan cheese, remaining butter, salt, and black pepper. Remove from heat and set aside.

Fried Brussels Sprouts

  1. 8

    Prepare the Brussels Sprouts

    Heat the olive oil in a large frying pan over medium-high heat. Add the halved Brussels sprouts and season with salt and black pepper.

  2. 9

    Fry the Brussels Sprouts

    Fry the Brussels sprouts, stirring occasionally, until they are crispy and caramelized, about 8-10 minutes. Remove from the heat and set aside.

Hot Honey

  1. 10

    Make Hot Honey

    In a small saucepan, combine the honey and red pepper flakes. Heat over low heat for 5 minutes to infuse the flavors.

Pan Sauce

  1. 11

    Prepare the Pan Sauce

    In the same skillet used for the scallops, add the white wine over medium heat. Scrape up any browned bits from the pan and let it reduce by half.

  2. 12

    Finish the Sauce

    Stir in the butter, chopped parsley, salt, and black pepper. Cook until slightly thickened, about 2-3 minutes.

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