Scallops Recipe
Parmesan Risotto, English Peas, Citrus Vinaigrette
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Ingredients
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Pan-seared Scallops
Parmesan Risotto
Citrus Vinaigrette & Garnish
Method
Pan-seared Scallops
- 1
Prep scallops
Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides with kosher salt and black pepper. If desired, lightly dust both sides with 1–2 teaspoons flour and shake off excess (this aids browning). Let rest at room temperature while you prepare the risotto, about 10 minutes.
- 2
Sear scallops
Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter; swirl until butter foams and begins to brown slightly. Add scallops in a single layer without crowding (work in two batches if necessary). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 45–90 seconds until just opaque in the center (internal temperature ~125–130°F). Transfer scallops to a warm plate and tent loosely with foil. Add remaining 1 tablespoon butter to pan and swirl with any fond, then spoon over scallops before serving. Serve with lemon wedges.
Parmesan Risotto
- 3
Heat stock
Place the stock in a saucepan and keep it warm over low heat; it should be hot but not boiling throughout cooking.
- 4
Sweat aromatics
In a wide, heavy-bottomed saucepan or sauté pan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the finely diced onion and cook, stirring frequently, until translucent and soft but not browned, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 5
Toast rice and deglaze
Add the Arborio rice and stir to coat grains with fat; cook 1–2 minutes until edges of the grains look translucent. Pour in the white wine and stir until mostly absorbed.
- 6
Cook risotto
Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for 18–20 minutes, testing the rice after 15 minutes — you want creamy risotto with grains tender to the bite but still slightly al dente (a slight center bite). Adjust heat to maintain a gentle simmer; do not boil vigorously.
- 7
Add peas and finish
When the rice is nearly done (after about 15–18 minutes and with approximately 1/2 cup stock remaining), stir in the thawed English peas and continue to add stock until rice is cooked. Remove pan from heat. Stir in 3/4 cup grated Parmesan, 1 teaspoon lemon zest, 3/4 teaspoon salt (adjust to taste), and 1/4 teaspoon ground black pepper. Stir vigorously for about 1 minute to emulsify and create a creamy texture. If risotto is too thick, stir in up to 2 tablespoons hot stock to loosen.
- 8
Rest risotto
Cover the pot and let the risotto rest for 1–2 minutes before plating to allow it to settle and thicken slightly.
Citrus Vinaigrette & Plating
- 9
Make vinaigrette
In a small bowl or jar, whisk together 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon sherry or white wine vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.
- 10
Plate the dish
Spoon a generous portion of warm Parmesan risotto into the center of each plate (about 3/4 to 1 cup per serving). Arrange 3 scallops on top of the risotto. Drizzle 1–2 teaspoons of the citrus vinaigrette over the scallops and a little around the plate for brightness. Spoon any browned butter from the scallop pan over the scallops for extra flavor. Garnish with a small handful of microgreens or chopped parsley and a light sprinkling of extra Parmesan if desired. Serve immediately with lemon wedges on the side.
