Scampi Festival Recipe

Pat scallops and shrimp dry with paper towels. Season scallops, shrimp, and marinated filet tips evenly with the listed salt and black pepper.

Soak saffron threads in 2 tablespoons hot stock or hot water for 5–10 minutes to bloom.

Bring the 1 liter stock to a gentle simmer and keep hot on low heat for risotto ladling.

If asparagus not blanched: trim and blanch tips in boiling salted water 45–60 seconds, then shock in ice water. Drain and set aside.

Sweat onion and toast rice

In a wide heavy-bottomed saucepan, heat 1 tbs olive oil over medium. Add finely diced onion and a pinch of salt; cook until translucent, 3–4 minutes. Add Arborio rice and toast, stirring, 1–2 minutes until edges become translucent.

Deglaze and simmer

Pour 120 ml white wine into the rice and stir until mostly absorbed. Begin adding hot stock, one ladle (about 120–150 ml) at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Continue for about 18–20 minutes until rice is al dente and creamy.

Finish risotto

When rice is nearly done (about 2 minutes before desired doneness), stir in bloomed saffron with its soaking liquid, 40 g butter, 80 g grated Parmesan, salt and pepper. Adjust consistency with a splash of hot stock if needed. Keep warm off heat, covered lightly.

Sear scallops

Heat a large heavy skillet over high heat until very hot. Add 1 tbs olive oil and 1 tbs butter. Place scallops in the pan spaced apart; do not crowd. Sear 1.5–2 minutes per side until a golden crust forms and opaque through the center. Remove scallops to a plate and tent lightly to keep warm.

Cook shrimp

In the same skillet over medium-high heat, add a teaspoon butter or oil if needed. Add shrimp and cook 1.5–2 minutes per side until pink and just cooked through. Remove and keep warm with scallops.

Sear filet tips

In a separate hot skillet (or the same after wiping), add 1 tbs butter and sear marinated filet tips in a single layer for 1–2 minutes per side for medium-rare to medium depending on thickness. Remove and let rest 2–3 minutes; reserve any pan juices for the sauce.

Build the sauce

Use the skillet with remaining fond from searing proteins (or a clean skillet). Add 2 tbs butter and 1 tbs olive oil over medium heat. Add minced garlic and minced shallot and sweat gently 60–90 seconds until fragrant but not browned.

Deglaze the pan with 200 ml dry white wine, scraping up browned bits. Reduce wine by about half (3–4 minutes). Add 250 ml stock and simmer 3–4 minutes to concentrate flavor.

Stir in 60 ml heavy cream and 60 g grated Parmesan; simmer 1–2 minutes to slightly thicken. Add lemon juice, red pepper flakes, parsley, and season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Add vegetables and proteins

Lower heat to gentle simmer. Add baby spinach and diced tomatoes to the sauce and stir until spinach wilts (about 1–2 minutes). Add asparagus tips, seared scallops, cooked shrimp, and rested filet tips back into the sauce to warm through for 1–2 minutes so proteins absorb sauce flavors. If pan juices from filets were reserved, add them now for depth.

Fold the protein-vegetable scampi mixture gently into the warm saffron risotto. Do this in the large risotto pot or a wide sauté pan: add a few spoonfuls of sauce to loosen the risotto if needed, then combine until evenly distributed but still creamy. Heat together 1–2 minutes to marry flavors — do not overcook.

Adjust seasoning with salt, pepper, and a squeeze of lemon if desired. Stir in an extra 10 g grated Parmesan and 10 g butter for glossiness if needed.

Plate immediately: spoon risotto onto warm plates or a shallow bowl, top with remaining scallops or shrimp for presentation if desired. Garnish with Parmesan shavings, lemon wedges, and chopped parsley or microgreens.