Seared Scallops Recipe

Prepare stock

Bring the chicken or vegetable stock to a gentle simmer in a small saucepan and keep it at a bare simmer over low heat. You will be ladling hot stock into the rice; do not boil vigorously.

Cook mushrooms

In a wide skillet or medium saucepan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add the sliced mushrooms in a single layer. Let them sear without stirring for 2 minutes, then stir and cook until browned and any released liquid has mostly evaporated, about 4–5 minutes. Remove mushrooms to a bowl and set aside.

Sweat aromatics

Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 4 minutes. Add the minced garlic and thyme leaves and cook for 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan with the onions and stir to coat the grains with butter and oil. Cook, stirring, for 1–2 minutes until the edges of the rice become translucent and the center is opaque.

Deglaze with wine

Pour in the 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed by the rice, about 1–2 minutes.

Add stock gradually

Start adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. 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. Stir often to release rice starch — this creates the risotto's signature creaminess.

Finish risotto

When the rice is cooked to your liking, stir the cooked mushrooms back into the rice. Remove the pan from the heat and stir in the 3/4 cup grated Parmesan, 2 tablespoons heavy cream (if using), salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. The risotto should be creamy and slightly loose — if too thick, stir in up to 2 tablespoons extra hot stock or water to loosen.

Prepare scallops

Pat the scallops very dry on both sides with paper towels. Season both sides with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. If using, lightly dust each scallop with the 2 tablespoons flour and shake off excess — this helps form a golden crust but is optional.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. Add 1 tablespoon unsalted butter and let it foam and color slightly.

Sear scallops

Working in a single layer (do not crowd the pan; sear in 2 batches if necessary), place scallops in the hot pan and do not move them. Sear for 1.5–2 minutes until deeply golden on the bottom. Flip and sear the second side for 1–1.5 minutes until just opaque in the center. Total cook time per scallop is about 3 minutes. Avoid overcooking.

Finish scallops

During the last 30 seconds of cooking, add the remaining 1 tablespoon butter to the pan and spoon the foaming butter over the scallops (baste) for extra flavor. Remove scallops to a warm plate and squeeze 1 tablespoon fresh lemon juice over them. Keep warm while plating the risotto.

Divide the mushroom Parmesan risotto among 4 warmed starter plates or shallow bowls (about 1/2 cup risotto per serving for a starter).

Top each portion of risotto with 3 seared scallops, arranging them attractively. Spoon any buttery pan juices over the scallops and risotto.

Finish with a sprinkle of extra grated Parmesan (about 1 tablespoon per plate), chopped parsley or microgreens, and a small grind of black pepper. Serve immediately.