Under The Sea Recipe

Prep seafood

Pat shrimp and scallops dry with paper towels; season lightly with 1/4 tsp salt and 1/4 tsp black pepper. If using calamari, pat dry and cut into bite-size rings. Keep refrigerated until ready to cook.

Sear scallops and shrimp

Heat 1 tbs olive oil + 1 tbs butter in a large skillet over medium-high heat. When shimmering, add scallops spaced apart and sear 1.5–2 minutes per side until golden and just cooked through. Remove scallops to a plate and tent with foil. Add remaining 1 tbs olive oil to the pan, add shrimp and sear 1–2 minutes per side until opaque. Remove and keep with scallops. If using calamari, briefly sauté 1 minute just until opaque and remove (overcooking makes it rubbery).

Sweat aromatics

In the same skillet (wipe out if burnt bits), melt remaining 1 tbs butter over medium heat. Add minced shallot and 1/2 tsp salt; cook 2–3 minutes until softened. Add minced garlic and sliced fennel; cook another 2–3 minutes until fragrant and fennel begins to soften.

Toast rice

Add the arborio rice (or long-grain rice) to the pan and stir to coat in butter and oil, toasting for 1–2 minutes until translucent at edges. This step helps flavor and texture.

Deglaze

Pour in 1 tbs dry white wine (if using) and stir, scraping any browned bits from the pan until mostly absorbed.

Cook with stock

Add 3 cups warm seafood stock, 1/2 cup at a time if making risotto, stirring and allowing liquid to be almost absorbed before each addition — total time about 18–20 minutes for arborio. If using long-grain rice, add all stock at once, cover, and simmer 15–18 minutes until liquid is absorbed and rice tender. About 5 minutes before the rice is done, stir in halved cherry tomatoes so they soften but remain bright.

Finish with greens

When rice is cooked, stir in baby spinach until wilted, lemon zest and 1 tbs lemon juice, 2 tbs chopped parsley, heavy cream (if using), and grated cheese (if using). Taste and adjust seasoning with remaining salt and pepper and red pepper flakes.

Gently fold the seared scallops, shrimp, and calamari into the rice mixture to warm them through for 1–2 minutes. Be careful not to overcook seafood—you're only warming and marrying flavors.

Spoon the mixture into shallow bowls. Drizzle 1 tsp extra-virgin olive oil over each serving, sprinkle remaining chopped parsley and microgreens, and finish with a squeeze of fresh lemon juice to brighten the dish.

Serve immediately with extra grated cheese on the side and crusty bread if desired.