Diver Scallops & Charred Scallion Risotto* Recipe

Toast pine nuts in a dry skillet over medium heat until golden, about 2–3 minutes; watch carefully and shake the pan. Transfer to a plate to cool.

In a food processor combine carrot tops, parsley, cooled pine nuts (reserve 1 tsp for garnish), grated Parmesan, garlic, smoked salt (or a drop of liquid smoke), and lemon juice. Pulse to a coarse paste.

With the processor running, slowly stream in olive oil until the pesto is emulsified but still slightly textured. Taste and adjust with salt or lemon as needed. Reserve 2–3 tablespoons for plating.

Place carrots in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil, then simmer until very tender, 12–15 minutes. Drain, reserving 1/4 cup cooking liquid.

Return carrots to the pan over low heat with butter, maple syrup, and bourbon. Mash briefly, then transfer to a blender or use an immersion blender. Add heavy cream and reserved cooking liquid as needed and purée until very smooth.

Season with salt and pepper to taste. Keep warm; reheat gently with a splash of cream if needed before plating.

Preheat oven to 375°F (190°C). Toss carrot ribbons with soy sauce, maple syrup, smoked paprika, and olive oil to coat evenly.

Arrange ribbons in a single layer on a parchment-lined baking sheet. Bake 12–16 minutes, turning once, until edges are slightly crisp but not burned. Remove and cool — they will crisp further.

Heat a skillet over medium-high heat and add olive oil. Add shimeji mushrooms and cook undisturbed for 1–2 minutes so they begin to brown.

Toss mushrooms, add soy sauce and butter, and continue to cook 2–3 minutes until tender and glazed. Season with salt and remove from heat; keep warm.

Char the scallions: lightly oil and place under a broiler or on a grill over high heat until blackened in spots and softened, 5–7 minutes. Chop roughly and set aside. Reserve 2 tablespoons of the oil from charring if any drippings collected.

Bring vegetable stock to a gentle simmer in a saucepan and keep hot over low heat.

In a wide saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add minced shallot and garlic and sweat until translucent, about 2 minutes.

Add arborio rice and toast, stirring, 1–2 minutes until edges look translucent. Pour in white wine and stir until mostly absorbed.

Add 1/2 cup of hot stock and stir frequently until mostly absorbed. Continue adding stock 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed before each addition, about 18–20 minutes total, until rice is creamy and al dente.

Stir in chopped charred scallions, remaining 1 tablespoon butter, grated Parmesan, salt and pepper. If risotto seems thick, loosen with a tablespoon or two of hot stock. Keep warm.

Pat scallops very dry with paper towels. Season both sides with salt and pepper.

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add neutral oil and swirl. Place scallops in the pan spaced apart and sear without moving 1.5–2 minutes until a deep golden-brown crust forms.

Flip scallops, add 2 tablespoons butter to the pan and baste the scallops with the melted butter for another 1–1.5 minutes until just opaque in the center. Remove scallops to a warm plate and squeeze lemon juice over them.

To plate: spoon a nest of charred scallion risotto in the center of each plate. Dot or smear maple-bourbon carrot purée beside the risotto. Arrange 3 scallops atop each risotto. Spoon a little smoked carrot top pesto around and over the scallops. Scatter shimeji mushrooms and toasted pine nuts, and tuck a piece or two of carrot bacon for crunch and smoky-sweet contrast. Finish with an extra drizzle of olive oil and a small grind of black pepper.