Seared Dayboat Scallop Risotto Recipe

Prep and warm stock

Bring the chicken or vegetable stock to a gentle simmer in a saucepan and keep it warm over the lowest heat for the duration of cooking.

Sweat aromatics

In a heavy-bottomed skillet or wide sauté pan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the minced shallot and cook, stirring, until translucent and soft but not browned, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Toast rice

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

Deglaze

Pour in the white wine and stir until mostly absorbed.

Finish risotto with warm stock

Begin adding the warm 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 for 18–20 minutes until rice is creamy and al dente. Stir in remaining 2 tablespoons butter, grated grana padano, lemon zest, salt, and pepper. Keep risotto loosely covered and warm; it should be saucy, not dry.

While the risotto cooks, melt 2 tablespoons butter in a separate skillet over medium-low heat. Add the sliced leek and cook slowly, stirring occasionally, until very soft and translucent, about 8–10 minutes. Add the sliced mushrooms and raise heat to medium. Cook until mushrooms release their liquid and it evaporates, and the mushroom edges begin to brown, 4–6 minutes. If using, add 1 tablespoon dry sherry or wine and let it reduce. Season with thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm. Fold these gently into the finished risotto right before plating.

Toss asparagus pieces with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small skillet over medium-high heat, sauté asparagus until bright green and tender-crisp, about 3–4 minutes. Alternatively, blanch in boiling salted water 1–2 minutes and shock in ice water, then finish in pan for 30–60 seconds to warm. Keep warm until plating.

Pat scallops very dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 2 teaspoons neutral oil and swirl to coat. Carefully place scallops in the pan spaced apart. Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip each scallop and add 1 tablespoon butter; spoon melted butter over scallops and cook an additional 45–60 seconds until just opaque in the center (total cook time ~3 minutes depending on size). Transfer scallops to a warm plate and tent loosely with foil.

After removing scallops, keep pan over medium heat and add the minced 1/2 shallot. Sauté 30–45 seconds in the scallop fond. Deglaze with 1/4 cup white wine (or reserved splash from risotto) scraping up browned bits. Add Meyer lemon juice and simmer briefly to reduce slightly, about 1–2 minutes.

Remove pan from heat and swirl in the 2 tablespoons cold cubed butter a few pieces at a time to emulsify into a glossy sauce. Stir in chopped parsley, 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning. Keep warm but do not boil once butter is incorporated.

Fold the Melted Leeks & Mushrooms and the sautéed asparagus gently into the risotto or spoon them on top of the risotto as preferred. Spoon risotto onto warm plates, creating a shallow well in the center.

Arrange 3 seared scallops per plate (for 4 servings) on top of the risotto. Spoon 1–2 tablespoons of Meyer lemon pan sauce over the scallops and around the risotto.

Finish each plate with a drizzle of extra-virgin olive oil, a light sprinkle of shaved grana padano, a few microgreens or chopped chives, and an extra grind of black pepper. Serve immediately.