Seared Diver Scallops Recipe

Pat scallops very dry with paper towels. Remove any side muscle if present.

Season both sides lightly with kosher salt and freshly ground black pepper. Let rest uncovered on a plate for 10 minutes to come close to room temperature.

Heat a large stainless steel or cast-iron skillet over high heat until very hot (2–3 minutes). Add neutral oil and swirl to coat.

Add scallops to the pan spaced at least 1/2 inch apart. Sear without moving until a deep golden-brown crust forms, about 1.5–2 minutes.

Flip scallops and add 2 tbs cold unsalted butter. Tilt pan and spoon melted butter over scallops for another 1–1.5 minutes until just opaque in the center (internal temp ~125–130°F for medium-rare). Remove scallops to a warm plate and tent loosely with foil.

Warm the stock in a saucepan and keep at a gentle simmer.

In a heavy-bottomed saucepan or deep skillet, cook the diced pancetta over medium heat until crisp and fat renders, about 6–8 minutes. Remove pancetta with a slotted spoon to a paper towel-lined plate, reserving the fat in the pan.

Add 1 tbs olive oil and 2 tbs butter to the pancetta fat. Reduce heat to medium-low. Add minced shallot and cook until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high. Add arborio rice and toast, stirring continuously, until edges of grains look translucent, about 1.5–2 minutes.

Deglaze with 1 tbs dry white wine, stirring until mostly absorbed.

Begin adding hot stock, one ladle (about 1/2 cup) at a time. Stir frequently. When most of the liquid is absorbed, add the next ladle. Continue this process for 18–20 minutes until rice is creamy and al dente.

When rice is just about al dente (after about 16–18 minutes), stir in the thawed peas and cook 1–2 minutes to heat through.

In a small bowl, whisk together 2 egg yolks, grated Pecorino Romano, lemon zest, 1/2 tsp freshly ground black pepper, and 1/2 tsp salt until smooth.

Remove risotto from heat. Temper the egg-cheese mixture by stirring in 2–3 tablespoons of hot risotto, then quickly fold the tempered mixture into the risotto off the heat. Add the reserved crisp pancetta and stir to incorporate. Adjust seasoning with salt and pepper to taste. If too thick, stir in up to 2 tbs warm stock to loosen — risotto should be creamy and ribbon-like.

Spoon a generous mound of carbonara risotto onto warm plates.

Arrange 3 scallops over each portion of risotto (for 12 scallops total).

Top each plate with a small handful of pea shoots and a few microgreens if using. Drizzle 1 tsp extra virgin olive oil over each plate and finish with a quick squeeze (or 1/2 tsp) of fresh lemon juice if desired.

Serve immediately while scallops are still warm and risotto creamy.