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Ingredients
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Seared Scallops
Creamy Parmesan Risotto
Method
Creamy Parmesan Risotto
- 1
Prepare stock
Place 3 cups of chicken or vegetable stock in a small saucepan and keep it over low heat to stay hot but not boiling. Having hot stock helps the rice cook evenly.
- 2
Sauté aromatics
In a medium saucepan or deep skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When the butter has melted and is shimmering, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Toast rice
Add 1 cup Arborio rice to the pan and stir to coat the grains in fat. Cook, stirring continuously, for 1–2 minutes until the edges of the rice become translucent and the center is opaque — this toasts the rice and helps release starch.
- 4
Deglaze with wine
Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice, about 1–2 minutes.
- 5
Cook risotto by adding stock
Begin adding the hot stock, 1/2 cup at a time. Stir frequently (but not constantly) and wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is tender but still has a slight bite (al dente) and the mixture is creamy. You may not need all 3 cups, or you may need a little more depending on rice and heat. Adjust as needed.
- 6
Finish risotto
When the rice is cooked to your liking, remove the pan from heat. Stir in 1/4 cup heavy cream and 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Season with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon zest. If the risotto is too thick, stir in 1–2 tablespoons of hot stock to loosen. Taste and adjust seasoning. Stir in chopped chives or parsley if using. Keep the risotto warm while you sear the scallops.
Seared Scallops
- 7
Prep scallops
Pat 12 large scallops very dry with paper towels — moisture prevents good browning. Remove and discard the small side muscle if still attached. Season both sides of the scallops with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If using, lightly dust each scallop with the 2 tablespoons of all-purpose flour and shake off excess; this encourages a crisp crust but is optional.
- 8
Preheat pan
Heat a large stainless steel or cast-iron skillet over medium-high to high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke excessively.
- 9
Sear scallops
Place the scallops in the pan spaced at least 1/2 inch apart so they sear instead of steam. Cook undisturbed for 1.5–2 minutes, until a deep golden-brown crust forms on the bottom. Using tongs, flip each scallop and add 2 tablespoons unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for another 1–1.5 minutes, until the scallops are just opaque through the center (internal temperature about 120–125°F / 49–52°C) and have a deep golden crust. Avoid overcooking; scallops become rubbery if cooked too long.
- 10
Finish and rest
Remove scallops to a plate and squeeze the juice of half a lemon over them. Sprinkle with 1 tablespoon chopped fresh parsley. Let rest for 1 minute while plating.
- 11
Serve
Spoon a generous portion of the warm creamy Parmesan risotto onto each plate (about 3/4 cup per serving). Arrange 3 seared scallops on top of each risotto portion. Spoon any flavored butter from the pan over the scallops and risotto. Garnish with additional lemon zest or chopped chives, and serve immediately.
