Name: The House Restaurants Pan Seared Scallops Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 12 pieces diver or sea scallops, dry-packed; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tsp all-purpose flour (for light dusting, optional); 2 tbs unsalted butter; 1 tbs neutral oil (canola or grapeseed); 4 pieces lemon wedges (for service); 1 cups arborio rice; 8 oz wild mushrooms (mix of cremini, shiitake, oyster), roughly chopped; 4 cups chicken or vegetable stock, hot; 0.5 cups dry white wine; 2 tbs unsalted butter; 1 tbs olive oil; 0.5 pieces small yellow onion, finely diced; 1 clove garlic, minced; 0.5 cups parmesan cheese, finely grated; 1 tsp fresh thyme leaves; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 12 pieces medium asparagus spears, trimmed; 1 tsp olive oil; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs unsalted butter; 1 pieces shallot, finely minced; 4 oz mixed mushrooms, thinly sliced (same mushrooms as risotto if reserved); 0.5 cups dry white wine; 0.5 cups heavy cream; 1 tsp lemon juice, fresh; 1 tbs fresh parsley, chopped

Method

Pan-Seared Scallops

1
Prepare scallops
Pat scallops very dry with paper towels. Trim any small side muscle if attached. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If desired for a slightly crisper exterior, lightly dust scallops with 2 tsp flour and shake off excess.
2
Sear scallops
Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tbsp neutral oil and swirl to coat. Add scallops spaced apart so they do not touch. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon melted butter over the scallops for another 1–1.5 minutes until cooked through and slightly firm to the touch (internal temp ~120–125°F for medium). Transfer scallops to a warm plate and tent loosely with foil while finishing remaining components.
3
Finish
If pan fond remains, it will be used to deglaze for the sauce. Keep pan drippings for the white wine mushroom cream sauce step.

Wild Mushroom Risotto

4
Prep stock & mushrooms
Keep 4 cups of stock hot in a saucepan over low heat. Roughly chop 8 oz wild mushrooms. In a separate skillet, heat 1 tbs olive oil over medium-high heat and sauté the mushrooms with a pinch of salt until they release moisture and begin to brown, about 4–5 minutes. Remove and reserve. This pan can be used later for the sauce if desired.
5
Sweat aromatics and toast rice
In a medium heavy-bottomed saucepan, melt 2 tbs butter over medium heat. Add 1/2 diced small yellow onion and sauté until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 1 cup arborio rice and stir to coat the grains with butter, toasting for 1–2 minutes until edges look translucent.
6
Deglaze with wine
Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
7
Cook risotto
Add 1/2 cup hot stock to the rice and stir continuously until mostly absorbed. Continue adding stock in 1/2-cup increments, stirring frequently and allowing each addition to be mostly absorbed before adding more. This process should take 18–22 minutes. Stir in the sautéed mushrooms and 1 tsp fresh thyme about halfway through the additions so they integrate and warm through.
8
Finish risotto
When risotto is creamy and the rice is al dente, remove from heat. Stir in 1/2 cup finely grated Parmesan, 2 tbs unsalted butter, and season with 1 tsp kosher salt and 1/4 tsp freshly ground pepper. Adjust consistency with a splash of hot stock if necessary. Keep warm and cover lightly until plating.

Asparagus

9
Toss 12 trimmed asparagus spears with 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground pepper. Heat a grill pan or skillet over medium-high heat and cook asparagus in a single layer, turning occasionally, until bright green and tender-crisp, 4–6 minutes depending on thickness. Alternatively, roast at 425°F (220°C) on a rimmed baking sheet for 8–10 minutes. Keep warm.

White Wine Mushroom Cream Sauce

10
Sauté shallots and mushrooms
Using the scallop pan or a clean skillet, melt 1 tbs unsalted butter over medium heat. Add 1 finely minced shallot and sauté until softened, 1–2 minutes. Add 4 oz thinly sliced mushrooms and cook until they release their liquid and begin to brown, about 4 minutes.
11
Deglaze and reduce
Pour in 1/2 cup dry white wine to deglaze, scraping up any brown bits from the pan. Simmer until the wine is reduced by about half, 2–3 minutes.
12
Finish sauce
Reduce heat to low and stir in 1/2 cup heavy cream. Simmer gently until the sauce thickens slightly, about 2–3 minutes. Stir in 1 tsp fresh lemon juice, 1 tbs chopped fresh parsley, and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground pepper. Taste and adjust seasoning. Keep sauce warm but do not boil vigorously to avoid breaking the cream.
13
Mount sauce with scallop butter (optional)
If desired, swirl in 1 tbs cold unsalted butter just before serving to add shine and richness, and to incorporate any reserved scallop pan juices for extra flavor.

Plating & Service

14
Spoon a generous portion of wild mushroom risotto onto warm plates, forming a slight well in the center. Arrange 3 scallops per plate on top of the risotto. Place 3 asparagus spears beside the risotto. Spoon 2–3 tbs of the white wine mushroom cream sauce around or over the scallops. Garnish with an extra sprinkle of grated Parmesan or chopped parsley and serve immediately with lemon wedges on the side.

Pan Seared Scallops Recipe

Ingredients