Seared Scallops & Risotto Recipe

Prepare scallops

Pat scallops very dry with paper towels on both sides. Remove and discard any side muscle. Season both sides lightly with fine sea salt and freshly ground black pepper. If using, lightly dust scallops with the 2 tsp flour and shake off excess—this promotes a golden crust but is optional.

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over high heat until very hot, about 2–3 minutes. Add 2 tbsp neutral oil and swirl to coat. Place scallops in the pan spaced at least 1/2 inch apart; do not overcrowd (work in batches if needed). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 1 tbsp butter; spoon the melted butter over scallops for 30–45 seconds until cooked through and opaque in the center (internal temp ~125–130°F). Transfer to a warm plate and keep loosely tented while finishing.

Prep stock and sweet potato

Place the 4 cups of stock in a saucepan and keep it at a gentle simmer over low heat. In a separate small pot, blanch the cubed sweet potato in simmering stock for 4–5 minutes until just tender but not falling apart, then remove with a slotted spoon and set aside. This step speeds risotto cooking and ensures even sweet potato texture.

Sweat aromatics

In a wide, heavy-bottomed sauté pan or shallow pot, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the finely diced onion and a pinch of salt and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not brown.

Toast rice

Add the 1.5 cups Arborio rice to the pan and stir to coat each grain with fat. Toast the rice 1.5–2 minutes until the edges become translucent and there is a faint nutty aroma.

Deglaze and simmer

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding the 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. After approximately 10 minutes of stirring and liquid additions, stir in the precooked sweet potato cubes and the sliced fresh sage leaves. Continue adding stock and stirring until the rice is al dente and the risotto has a creamy but slightly loose consistency, about 6–8 more minutes (total risotto time ~18–20 minutes).

Finish risotto

When the rice is tender but still has a slight bite, remove the pan from the heat. Stir in 1/2 cup finely grated Parmesan, 1 tsp salt (adjust to taste), and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If risotto seems too thick, stir in up to 2 tbsp hot stock to loosen. Cover and rest for 1–2 minutes to meld flavors.

Make brown butter

In a small light-colored saucepan over medium heat, melt 6 tbsp unsalted butter. Swirl the pan occasionally; the butter will foam, the milk solids will turn golden brown and emit a nutty aroma—watch closely to avoid burning (about 4–6 minutes). Once brown flecks form and the aroma is nutty, remove from heat.

Finish miso butter

Whisk in 1 tsp white miso paste until fully dissolved into the warm brown butter, then add 1 tsp fresh lemon juice and 0.25 tsp freshly ground black pepper. If using, stir in 2 tbsp coarsely chopped toasted nuts for texture. Keep warm (off heat) until plating. The miso will add savory depth; taste and adjust a small pinch more miso only if needed.

Spoon a generous portion of sweet potato & sage risotto into warmed shallow bowls or plates, creating a slight well in the center.

Nestle 3 scallops per serving on top of the risotto. Spoon 1–1.5 tbsp of the miso brown butter over the scallops and around the risotto so it pools slightly.

Garnish with a few whole crispy sage leaves (optional: quickly fry whole sage leaves in 1 tsp butter or oil until crisp, drain on paper towel), scatter microgreens or baby arugula if using, and finish with a light sprinkle of flaky sea salt and an extra grind of black pepper.

Serve immediately so scallops remain warm and the risotto retains its creamy texture.