Pan Seared Diver Scallops* Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove the small side muscle if present. Season both sides lightly with kosher salt and freshly ground black pepper. If you prefer a light crust, lightly dust each scallop with the optional flour and shake off excess.

Heat pan

Warm a large stainless steel or cast-iron skillet over medium-high heat until very hot, about 3–4 minutes. Add the neutral oil and swirl to coat.

Sear scallops

Add scallops to the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add 1 tablespoon unsalted butter; spoon the melted butter over the scallops for another 1–1.5 minutes until opaque in the center and just cooked through (internal temp ~120–125°F for medium). Total cook time ~3–4 minutes depending on size.

Finish scallops

Remove scallops to a warm plate. Turn off the heat and add the remaining 1 tablespoon butter and a squeeze of lemon to the pan, swirl to combine and spoon a little of the butter sauce over the scallops just before plating.

Heat stock

Place the stock in a saucepan and keep it just below a simmer over low heat.

Sauté aromatics

In a separate wide sauté pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the minced shallot and cook gently until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant (do not brown).

Toast rice

Add the Arborio rice to the aromatics and stir to coat the grains with fat. Cook 1–2 minutes until the edges of the rice look translucent, stirring constantly.

Deglaze

Pour in the 1/2 cup white wine (if using) and stir until mostly absorbed by the rice.

Cook risotto

Begin adding the hot 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 18–20 minutes until the rice is tender but still has a slight bite (al dente) and the risotto is creamy.

Add peach and spinach

When the rice is nearly done (last 2 minutes), stir in the diced peach and the packed baby spinach. The spinach will wilt and the peach will warm without losing texture.

Finish risotto

Remove the pan from the heat. Stir in 1 tablespoon butter and 1/2 cup grated Parmesan until melted and creamy. Season to taste with salt and freshly ground black pepper. Keep warm until plating.

Reduce aromatics

In a small saucepan, combine the 1/2 cup dry white wine, 1 tablespoon white wine vinegar and the minced shallot. Bring to a simmer and reduce until only about 2–3 tablespoons of liquid remain.

Add lemon and cream

Add the fresh lemon juice and the optional 1 teaspoon heavy cream to the reduced liquid and stir to combine. Keep the pan over very low heat so the mixture is warm but not boiling.

Whisk in cold butter

Remove the pan from direct heat. Begin whisking in the cold butter, one or two cubes at a time, allowing each addition to emulsify into the sauce before adding more. Continue until all butter is incorporated and the sauce is glossy and slightly thickened. If the sauce becomes too warm and separates, set the pan briefly over very low heat and whisk vigorously or add a splash of cold water to rescue the emulsion.

Season and keep warm

Taste and season with a pinch of salt and white or black pepper. Hold the sauce in a warm (not hot) spot; if needed, keep the saucepan in a warm water bath to preserve emulsion until serving.

Portion the risotto onto warm plates or a shallow bowl, creating a small well in the center or to the side for the scallops.

Arrange 3 scallops per plate atop or beside the risotto. Spoon 1–2 tablespoons of the lemon beurre blanc around and over the scallops (not too much to drown the risotto).

Garnish with microgreens or baby herbs and a small lemon wedge. Serve immediately.