Scallop Risotto Recipe

Prepare stock

Keep 5 cups of stock warm in a saucepan over low heat. Maintain it at a gentle simmer so the rice won’t cool when you add liquid.

In a wide heavy-bottomed skillet or saucepan over medium heat, add 2 tbs olive oil and 2 tbs butter. When butter is melted and foam subsides, add the minced shallot and cook until translucent and soft, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups arborio rice and stir to coat the grains for 1–2 minutes; you should hear a light toast and the rice will look glossy but not browned.

Pour in 1 cup dry white wine and stir continuously until the wine is mostly absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. After each addition, stir frequently and allow the liquid to be mostly absorbed before adding the next ladle. Continue for 18–20 minutes, tasting after 15 minutes for doneness. The risotto should be creamy and the rice tender with a slight al dente center.

Once the rice is cooked to texture, remove from heat. Stir in 3 tbs grated parmesan, 1 tbs butter (for finishing), 1 tsp salt, and 1 tsp freshly ground black pepper. Keep warm while you finish the pea purée and scallops.

Bring a small pot of water to a boil and blanch 1 cup frozen peas for 1 minute until bright green. Drain and immediately plunge into an ice bath to stop cooking, then drain again.

Place the blanched peas in a blender or food processor with 1 tsp lemon juice, 1 tbs heavy cream (optional), 6 chopped mint leaves (if using), and 0.25 tsp salt. Purée until very smooth, adding 1–2 tbs warm stock from the risotto as needed to reach a creamy, spoonable consistency. Taste and adjust seasoning with salt or lemon juice.

Reserve about 2 tbs of the purée to dot on plates for presentation. Fold the remaining purée gently into the finished risotto (or swirl on top of each portion) so the risotto turns a pale green and has sweet pea flavor evenly distributed.

Pat scallops very dry with paper towels; moisture is the enemy of a good sear. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.

Heat a large skillet (preferably stainless steel or cast iron) over high heat until smoking hot. Add 1 tsp olive oil and 1 tbs unsalted butter and swirl to coat. When butter is foaming and the pan is very hot, add scallops in a single layer without crowding (work in two batches if necessary).

Sear scallops undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 1–1.5 minutes until opaque through the center. Remove scallops to a plate and tent loosely with foil to keep warm. If using two batches, keep previously cooked scallops warm in a low oven (about 200°F / 95°C).

Spoon risotto onto warmed plates (about 1 to 1 1/4 cups per serving). If you haven't already folded the pea purée in, swirl 1–2 tbs into each portion to create a ribbon of green.

Arrange 3–4 scallops on top of each portion of risotto.

Dot reserved pea purée around the plate for color. Finish with a sprinkle of microgreens or pea shoots, 1/2 tsp lemon zest, and extra parmesan (about 2 tbs divided among servings). Add a small drizzle of olive oil if desired and a final crack of black pepper.

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