Scallops Recipe
Parmesan Risotto, English Peas, Citrus Vinaigrette
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Ingredients
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Scallops
Parmesan Risotto
English Peas
Citrus Vinaigrette
Garnish & Finish
Method
Scallops
- 1
- 2
Sear scallops
Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs neutral oil and 1 tbs butter and let the butter foam. Add scallops spaced apart so they do not touch (work in two batches if necessary). Sear without moving 1.5–2 minutes per side until a deep golden crust forms and the scallops release easily. Reduce heat slightly if the butter is burning. In the last 20 seconds of the second side, add remaining 1 tbs butter and baste with spooned butter for extra flavor. Transfer scallops to a warm plate, cover loosely, and rest while finishing risotto and peas.
- 3
Parmesan Risotto
- 4
Warm stock
Bring 4 cups stock to a gentle simmer in a saucepan and keep it just below a simmer over low heat.
- 5
- 6
Toast rice and deglaze
Add 1 cup arborio rice and stir to coat with fat, cooking 1–2 minutes until edges of the grains look translucent. Pour in 1/2 cup dry white wine and stir until mostly absorbed.
- 7
Cook risotto
Begin adding warm stock, about 1/2 cup at a time, stirring frequently. Allow most of the liquid to be absorbed before adding the next ladle. Continue this process for 18–20 minutes until rice is creamy but still has a slight al dente bite. Adjust heat to maintain a gentle simmer; stir more often toward the end to prevent sticking.
- 8
Finish risotto
When rice is tender and creamy, turn off the heat. Stir in 3/4 cup freshly grated Parmigiano-Reggiano, 2 tbs butter, 1/2 tsp salt (adjust to taste), 1/4 tsp black pepper, and 1/2 tsp lemon zest. Taste and adjust seasoning. Keep warm.
English Peas
- 9
Cook peas
In a small saucepan or skillet over medium heat, melt 1 tbs butter. Add 1 cup peas and 1/4 tsp salt and sauté 2–3 minutes until heated through and bright green. If using fresh peas, cook 3–4 minutes until tender. Remove from heat.
- 10
Finish peas
Stir in 1 tbs chopped fresh mint (or parsley) and 1/8 tsp black pepper. If you prefer a creamier texture, mash a tablespoon lightly against the side of the pan to break a few peas.
Citrus Vinaigrette
- 11
Make vinaigrette
In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1.5 tbs fresh lemon juice, 1 tbs fresh orange juice, 1 tbs finely minced shallot, 1/2 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as needed.
Garnish & Plating
- 12
Assemble
Divide the warm Parmesan risotto among 4 plates (about 1/4 cup risotto per serving if making 4; adjust if serving 2). Spoon the sautéed peas next to or on top of the risotto (roughly 1/4 cup per plate). Arrange 3 scallops per plate on the risotto. Drizzle 1/2 to 1 tbs citrus vinaigrette over the scallops and around the plate. Scatter a small handful of microgreens or baby arugula and sprinkle with 2 tbs extra grated Parmigiano-Reggiano divided across plates.
- 13
