Scallops Recipe

Prepare stock

Keep the chicken or vegetable stock warm in a saucepan over low heat so it's gently simmering while you cook the risotto.

Sauté aromatics

In a wide, heavy-bottomed sauté pan or Dutch oven, heat 2 tbs olive oil and 2 tbs butter over medium heat. Add the finely diced onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add the sliced cremini and chopped rehydrated porcini to the pan. Cook over medium-high heat until mushrooms release their liquid and it evaporates, and they begin to brown, about 6–8 minutes. Season lightly with 1/4 tsp of the salt and 1/4 tsp pepper. Stir in the thyme leaves.

Toast rice

Add the Arborio rice to the pan and stir to coat the grains in the fat and mushrooms. Toast the rice for 1–2 minutes, stirring constantly, until the edges of the grains look translucent.

Deglaze with wine

Pour in the dry white wine and stir until it has mostly evaporated and the alcohol smell has diminished, about 1–2 minutes.

Add stock gradually

Add a ladle (about 120 ml) of hot stock to the rice and stir frequently until almost all the liquid is absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. This process should take 18–20 minutes. Taste the rice beginning at 16 minutes — it should be al dente with a slight bite.

Finish risotto

When the rice is creamy and cooked to al dente, remove the pan from heat. Stir in 1 tbs extra butter and the grated Parmesan until melted and glossy. Adjust seasoning with the remaining salt and pepper to taste. Keep the risotto warm while you sear the scallops.

Prepare scallops

Pat the scallops very dry with paper towels. If the side muscle is still attached, remove it. Season both sides of the scallops with sea salt and freshly ground black pepper. Lightly dust each scallop with the 2 tbs of flour, shaking off excess.

Heat pan

Place a large heavy skillet (cast iron preferred) over high heat. Add 1 tbs neutral oil and let it heat until shimmering but not smoking.

Sear scallops

Add scallops to the hot pan spaced so they don't touch. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add 2 tbs butter to the pan. Spoon the melted butter over the scallops (basting) and cook another 45–60 seconds until just opaque in the center. Total cook time is about 3–3.5 minutes depending on size. Remove scallops to a warm plate and squeeze 1/2 lemon over them.

Rest

Let scallops rest briefly (1 minute) while finishing plating so juices redistribute.

Plate

Divide the mushroom risotto between 4 warmed plates (about 180–200 g risotto per plate). Spoon three scallops on top of each portion.

Finish

Drizzle a small amount of high-quality olive oil over the scallops and risotto if using. Scatter microgreens or chopped parsley over the dish and serve with a lemon wedge on the side.