Seared Sea Scallops Recipe

Prepare the Scallops

Pat the sea scallops dry with paper towels. Season both sides with salt and black pepper.

Sear the Scallops

In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops. Sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from skillet and set aside.

Prepare the Broth

In a saucepan, bring the chicken or vegetable broth to a simmer. Add saffron threads and let steep on low heat.

Sauté Aromatics

In a large pot, melt butter over medium heat. Add chopped shallot and minced garlic, cooking until soft and translucent, about 3-4 minutes.

Cook the Rice

Add Arborio rice to the pot and stir to coat the grains with butter. Toast the rice for about 1-2 minutes.

Add Broth Gradually

Begin adding the simmering broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process should take about 18-20 minutes.

Add Peas and Cheese

When rice is al dente and creamy, stir in the peas and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat.

Fry the Prosciutto

In the same skillet used for the scallops, add the prosciutto slices and cook over medium heat until crispy, about 2-3 minutes per side. Remove and drain on paper towels.