Seared Sea Scallops Recipe

Prepare stock and mise en place

Bring the chicken or vegetable stock to a gentle simmer in a medium saucepan and keep it on the lowest heat so it's hot but not boiling. Clean and slice mushrooms, finely mince the onion and garlic, grate the Parmesan, and measure the rice and wine.

Sauté aromatics and mushrooms

In a wide, heavy-bottomed skillet or saucepan over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the minced onion and a pinch of salt and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and sauté until they release moisture and begin to brown, about 5–6 minutes. Season with a pinch of salt and the thyme.

Toast the rice

Push the mushrooms to the side, add the Arborio rice to the pan and cook, stirring constantly, for 1–2 minutes so the rice becomes glossy and slightly translucent at the edges. This toasting step helps develop flavor.

Deglaze with wine

Pour in the white wine and stir, scraping any browned bits from the pan. Cook until the wine is mostly absorbed, about 1–2 minutes.

Cook risotto by adding stock gradually

Begin adding the simmering 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 18–22 minutes until the rice is creamy and al dente. Stir often to release the rice's starch; adjust heat as needed to maintain a gentle simmer.

Finish and season

When the rice is tender with a slight bite, remove the pan from heat. Stir in the remaining 1 tbsp butter, grated Parmesan, and heavy cream if using. Season with 1 tsp salt and 1/2 tsp pepper, taste and adjust seasoning. Keep risotto warm while you sear the scallops.

Prepare scallops

Pat the scallops very dry with paper towels—moisture prevents a good sear. Remove the small side muscle if present. Lightly season both sides with kosher salt and freshly ground black pepper. If using, dust each scallop very lightly with the 2 tbs flour and shake off excess; this helps form a crust but is optional.

Heat the pan

Place a heavy skillet (cast iron ideal) over high heat. Add 1 tbsp neutral oil and heat until shimmering and just starting to smoke. Add 1 tbsp butter and let it foam; tilt the pan to coat the surface.

Sear scallops

Carefully place scallops in the pan spaced apart (do not overcrowd). Sear without moving until a deep golden-brown crust forms, about 1.5–2 minutes. Flip each scallop and add the remaining 1 tbsp butter. Spoon the melted butter over the scallops for about 30–45 seconds until opaque throughout but still slightly translucent in the center. Total cook time per scallop ~3–3.5 minutes depending on size.

Finish scallops

Remove scallops to a warm plate. Squeeze 1 tbsp fresh lemon juice over them and sprinkle with chopped parsley. If desired, drizzle a little extra-virgin olive oil and taste for final seasoning.

Spoon a generous portion of mushroom Parmesan risotto into the center of each warmed plate, creating a shallow well. Arrange 3 seared scallops atop each risotto portion. Garnish with microgreens or extra parsley, a light drizzle of extra-virgin olive oil, and lemon wedges on the side. Serve immediately.