Pan-seared Scallops Recipe

1. Bring the 4 cups of chicken broth to a simmer in a saucepan, then reduce heat to keep it warm. Warm broth keeps the risotto cooking evenly.

2. Peel and thinly slice the large onion (about 1/8-inch slices). Finely grate 1 cup Gruyère and set aside.

3. Pat the 12 sea scallops very dry with paper towels. If they have a small side muscle, remove it. Season both sides lightly with 1 tsp salt and 1 tsp black pepper; set on a tray to rest at room temperature while other components are made.

4. Tear the 8 fresh sage leaves into larger pieces for frying and set a few whole leaves aside for garnish if desired.

5. Have the 1 cup arborio rice measured and the 1 cup dry white wine ready. Cut the 4 oz pancetta into 1/4-inch dice.

6. Place a small skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until deeply browned and crisp, about 8–12 minutes. Render most of the fat out.

7. Remove the crisp pancetta to a paper towel-lined plate to drain and cool. Reserve any rendered fat in the pan for flavoring other steps if desired.

8. When cooled, transfer the crispy pancetta to a small blender or spice grinder and pulse to a coarse powder. If you want a finer dust, pulse longer. Set the pancetta dust aside for finishing.

9. In a heavy-bottomed saucepan or deep skillet, heat 1 tablespoon olive oil over medium. Add 2 tablespoons unsalted butter. When the butter foams, add the sliced onion and a pinch of salt. Cook, stirring occasionally, scraping browned bits from the bottom, until the onions are deeply golden and caramelized — about 25–30 minutes. Reduce heat if they begin to burn.

10. Once the onions are richly caramelized, increase the heat to medium-high, add the 1 cup arborio rice and stir to coat the grains in the butter and oil. Toast the rice for 1–2 minutes until edges look translucent.

11. Pour in the 1 cup dry white wine to deglaze, scraping up any fond, and cook until the wine is mostly absorbed.

12. Begin adding the warm chicken broth 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 al dente and the risotto is creamy. You may not need the entire 4 cups, or you may need slightly more—use texture as your guide.

13. When the rice is cooked to al dente and the risotto is creamy, stir in the grated Gruyère until melted and glossy. Taste and season with additional salt and pepper if needed. Keep the risotto over very low heat and cover to stay warm while finishing other components.

14. In a small skillet over medium heat, melt the remaining 2 tablespoons unsalted butter. Once it starts to foam, add the torn sage leaves.

15. Continue cooking the butter, swirling the pan, until the milk solids turn golden brown and the butter smells nutty, and the sage leaves become crisp — about 2–3 minutes. Remove from heat and transfer the sage leaves to paper towel to keep crisp. Reserve the browned butter (with its nutty aroma) in the pan off the heat; this will be used to finish the scallops and to drizzle on the finished dish.

16. Heat a large heavy skillet (preferably stainless steel or cast iron) over high heat until very hot. Add the remaining 1 tablespoon olive oil and swirl to coat.

17. Add the dried, seasoned scallops to the pan in a single layer without crowding. Sear undisturbed for 1.5–2 minutes, until a deep golden crust forms on the bottom.

18. Flip the scallops and sear the second side for 1–1.5 minutes until opaque through the center but still slightly translucent in the very middle. In the last 20–30 seconds of cooking, spoon a little of the warm sage brown butter over the scallops to baste them and impart flavor. Remove scallops to a plate and let rest briefly.

19. Spoon a generous portion of the French onion & Gruyère risotto into warm shallow bowls or on plates.

20. Arrange 2–3 scallops per serving on top of the risotto (for 12 scallops this serves 4 with 3 each). Drizzle a little of the reserved sage brown butter over the scallops and risotto.

21. Sprinkle the pancetta dust over the dish for a salty crunchy contrast and garnish with a crisped sage leaf or two. Finish with a crack of black pepper and, if desired, a light grating of extra Gruyère.

22. Serve immediately while the risotto is creamy and scallops are warm.