Sea Scallops Recipe

Prepare stock

Keep 4 cups of gluten-free stock warm in a saucepan over low heat. Having hot stock helps the rice cook evenly.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter melts. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice and deglaze

Add 1 cup arborio rice to the pan and stir to coat with the butter/oil. Cook 1–2 minutes until edges of the rice look translucent and it smells toasty. Pour in 1/2 cup dry white wine and stir until the wine is mostly absorbed.

Cook risotto

Begin adding hot stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next 1/2 cup. Continue for about 18–20 minutes until rice is creamy and al dente.

Finish risotto

When rice is tender but still has a slight bite, remove from heat. Stir in 1/2 cup finely grated Parmesan, 2 tablespoons unsalted butter, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon zest. Adjust seasoning to taste. Keep covered and warm while you cook the scallops.

If using frozen peas, blanch them quickly: bring a small pot of salted water to a boil, add 1 cup peas and cook 1 minute, then drain and shock in ice water. If fresh, cook 2–3 minutes until tender. Return peas to a small saucepan, add 1 tablespoon butter, 1/4 tsp salt and a pinch of pepper; toss gently over low heat until warmed and glazed. Keep warm.

In a small bowl or jar, whisk together 1 tablespoon lemon juice, 1 tablespoon orange 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 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Taste and adjust acid, sweetness, or salt. Reserve 1 tablespoon for tossing with the peas and 1 tablespoon to finish the plate.

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard any tough side-muscle. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, dividing evenly across scallops.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to coat. Add scallops in a single layer without crowding (cook in two batches if necessary). Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add the remaining 1 tablespoon butter; cook 30–60 seconds more until the scallops are just opaque in the center (internal temp ~120–125°F). Remove scallops to a warm plate.

If you cooked in batches, return all scallops to the skillet off the heat for 15–20 seconds to warm through. Spoon any browned butter from the pan over scallops.

Briefly toss the warm peas with 1 tablespoon of the citrus vinaigrette to brighten them.

Spoon a generous portion (about 3/4 cup) of Parmesan risotto onto each of 4 plates, spreading slightly to create a shallow well.

Arrange 3 seared scallops over each risotto portion. Spoon glazed peas beside or lightly over the risotto. Drizzle about 1 tablespoon citrus vinaigrette around the plate and a little on the scallops.

Garnish each plate with a small handful (about 2 tablespoons) of microgreens or baby arugula, and sprinkle 1/2 teaspoon extra grated Parmesan over the risotto. Serve with lemon wedge on the side.