Seared Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels. Remove and discard any small side muscle. Season both sides lightly with kosher salt and freshly ground black pepper. If using, lightly dust each scallop with a thin coating of flour and shake off the excess.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until hot. Add neutral oil and 1 tablespoon unsalted butter; swirl to combine. When the fat is shimmering and the butter foams have subsided, add scallops spaced apart so they do not touch (work in two batches if necessary). Cook undisturbed 1.75–2.25 minutes until a deep golden crust forms on the bottom. Flip and cook 45–60 seconds more until just opaque in the center. Transfer scallops to a warm plate and tent with foil while finishing remaining scallops. Add remaining 1 tablespoon butter to pan just before removing the last scallops and spoon melted butter over them for extra gloss.

Warm stock

Place the stock in a small saucepan and keep it at a gentle simmer over low heat.

Sauté aromatics

In a separate wide sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Toast rice and deglaze

Add the arborio rice to the shallots and cook, stirring, 1–2 minutes until edges look translucent and grains are glossy. Pour in the 1/2 cup white wine and stir until mostly absorbed.

Cook risotto

Add one ladle (about 1/2 cup) of the simmering stock to the rice and stir until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing the rice to absorb liquid before adding the next. This should take about 18–20 minutes total. Taste for doneness: rice should be al dente with a slight creaminess. Adjust heat to maintain a gentle simmer—do not boil rapidly.

Finish risotto

When the rice is cooked, remove the pan from heat. Stir in 2 tablespoons unsalted butter, 3 tablespoons freshly grated Parmesan, 1/4 cup heavy cream, and the lemon zest. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper (adjust to taste). Keep warm while you sear scallops or rest for plating.

Reduce liquids

In a small saucepan over medium heat, combine 1/4 cup dry white wine, 2 tablespoons lemon juice, 1 tablespoon orange juice, and the 1/2 minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 4–6 minutes).

Emulsify butter

Lower the heat to low. Add 1 teaspoon heavy cream if using (this helps stabilize the emulsion). Whisk in the cold butter cubes a few pieces at a time, allowing each to melt into the reduction before adding more. Maintain a gentle low heat—do not let the sauce boil. Once all butter is incorporated, season with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Taste and adjust acidity with a few drops of lemon or orange juice if needed.

Strain (optional)

For an extra-silky sauce, strain the beurre blanc through a fine-mesh sieve into a warm bowl to remove shallot solids, pressing gently with a spoon. Keep sauce warm (over a barely-warm water bath or very low heat) until plating.

Spoon a generous portion of the warm creamy Parmesan risotto into the center of each plate (about 3/4 cup per serving). Arrange 3 seared scallops atop the risotto for each plate.

Drizzle 1–2 tablespoons of the warm citrus beurre blanc around and lightly over the scallops and risotto. Sprinkle with microgreens or chopped parsley and extra grated Parmesan if desired. Serve immediately with lemon wedges on the side for an extra citrus squeeze.