Scallops Recipe

Make goat cheese crème

In a small bowl, combine soft goat cheese, sour cream (or crème fraîche), honey, lemon zest, salt, and pepper. Use a whisk or small immersion blender to smooth. Add milk 1 tsp at a time until you reach a drizzleable but still slightly thick consistency (about 1 tablespoon). Taste and adjust seasoning. Chill while you prepare other components.

Candy the tomatoes

Preheat oven to 300°F (150°C) or use a small nonstick skillet over low heat. Toss halved cherry tomatoes with olive oil, sugar, balsamic vinegar, and salt. Spread cut-side up on a small baking sheet lined with parchment. Roast in the oven for 20–25 minutes until the sugars are glossy and tomatoes have released juices but still hold shape. If using skillet, cook over very low heat, stirring occasionally, until juices glaze the tomatoes, about 12–15 minutes. Set aside and keep warm.

Prepare stock and aromatics

Keep stock warm in a small saucepan over low heat. In a heavy-bottomed sauté pan or wide saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until butter melts.

Add the minced shallot and cook, stirring, until translucent but not browned, about 2–3 minutes. Add minced garlic and chopped sun-dried tomatoes; cook 30–45 seconds to release aroma.

Add the Arborio rice and stir to coat grains in fat and toast lightly, about 1–2 minutes; you should hear a faint pop as the edges become translucent.

Pour in the white wine and stir until mostly absorbed.

Begin adding warm stock, 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. Continue this process for 18–20 minutes, tasting for al dente texture. The rice should be creamy but each grain still slightly firm in the center.

When rice is nearly done (after about 15–18 minutes), stir in the heavy cream, cream cheese, and grated Parmesan. Remove pan from heat and swirl in 1 tablespoon butter. Season with 1/2 tsp salt and 1/4 tsp black pepper. If risotto seems too thick, add 1–2 tablespoons of warm stock to adjust to a silky, spoonable consistency. Fold in chopped basil or chives if using. Keep warm.

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, pressing gently to adhere.

Heat a large skillet (preferably cast iron) over high heat until very hot. Add 2 tablespoons olive oil and heat until shimmering.

Add scallops to the pan spaced so they do not touch. Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 1 tablespoon butter to the pan. As the butter foams, tilt the pan slightly and spoon the butter over the scallops for about 30–45 seconds until the second side is golden and the scallops are just opaque in the center. Total cook time should be about 3–3.5 minutes depending on size.

Remove scallops to a plate and let rest for 1–2 minutes. Finish with a light drizzle of lemon juice (optional) and a tiny pinch of salt if needed.

Plate the dish

Divide the sun-dried tomato cashmere cream risotto between 4 warm plates (about 1/4 cup per plate for a tasting portion or more if desired). Spoon a small quenelle or smear of goat cheese crème beside the risotto (about 1 tablespoon per plate). Arrange 3 scallops on each plate atop or beside the risotto.

Place 3 candied cherry tomato halves on each plate (arranged attractively). Drizzle a teaspoon of extra virgin olive oil and a few drops of lemon juice around the plate. Garnish with microgreens or small basil leaves and, if desired, a light grating of extra Parmesan.

Serve immediately so scallops remain warm and risotto retains its creamy texture.