Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels. Remove and discard any small side-muscle. Season both sides lightly with kosher salt and freshly ground black pepper.

Sear

Heat a large stainless-steel or cast-iron skillet over medium-high until very hot. Add neutral oil and 1 tablespoon butter. When butter foams and begins to brown slightly, add scallops spaced apart (do not crowd). Sear without moving 2–2.5 minutes until a deep golden crust forms. Flip and cook 1–1.5 minutes more until just opaque in the center. Remove scallops to a warm plate and tent loosely with foil.

Finish

Off heat, add remaining 1 tablespoon butter to pan and swirl to pick up fond; spoon over scallops for added gloss and flavor. Finish with a squeeze of lemon if desired before plating.

Warm liquids

Combine coconut milk and stock in a saucepan and keep at a gentle simmer over low heat; maintain warm but not boiling throughout cooking.

Sauté aromatics

In a separate heavy-bottomed saucepan, melt 1 tablespoon butter over medium heat. Add minced shallot and cook 2–3 minutes until translucent but not browned. Add garlic and cook 30 seconds until fragrant.

Toast rice & deglaze

Add arborio rice to the shallots and stir 1–2 minutes, coating grains and toasting slightly. Pour in the white wine and stir until mostly absorbed.

Cook risotto

Add warm coconut-stock mixture ladle by ladle (about 60–90 ml per addition), stirring frequently and allowing liquid to be mostly absorbed before next addition. Continue for 18–20 minutes until rice is al dente and the texture is creamy. You may not need all the liquid; stop when rice is tender with a slight bite and risotto is loose and spoonable.

Finish risotto (buerre blanc style)

Remove pot from heat. Whisk in cold cubed butter, 2 tablespoons, a few cubes at a time, until fully emulsified and risotto is glossy. Stir in heavy cream, grated Parmesan, lemon juice, and remaining 1 tablespoon butter. Adjust seasoning with salt and white pepper. Keep warm until plating.

Soak chiles

Heat 200 ml water to just under boiling. Place stemmed, seeded guajillo chiles in a heatproof bowl, pour hot water over them and let soak 15 minutes until softened.

Cook aromatics & mango

While chiles soak, heat 1 teaspoon neutral oil in a small saucepan over medium heat. Add half shallot and cook until softened, about 2 minutes. Add diced mango and sauté 2–3 minutes to release juices.

Blend sauce

Drain chiles reserving 2–3 tablespoons soaking liquid. Transfer softened chiles, sautéed mango and shallot to a blender. Add reserved soaking liquid, lime juice, honey and salt. Blend on high until very smooth, adding additional warm water (1–2 tbsp at a time) to reach a coating sauce consistency. Taste and adjust seasoning or sweetness. If sauce is too acidic, a tiny pinch of sugar or additional honey can balance it.

Strain & finish

Pass sauce through a fine-mesh sieve into a small saucepan, pressing to extract smooth puree. Gently warm to serving temperature (do not boil) and keep warm until plating.

Plate about 3/4 cup of the coconut buerre blanc risotto in the center of each of 4 warmed plates, creating a shallow well in the middle.

Spoon a tablespoon of the warm guajillo mango sauce alongside or in a small swoosh beside the risotto (reserve a small spoonful for each scallop if you prefer to top them individually).

Arrange 3 seared scallops on top of each risotto portion. Spoon a little of the pan butter (from searing) over scallops for gloss.

Top each plate with approximately 1/4 teaspoon of caviar distributed among the scallops (total about 1 tablespoon for 4 plates). Scatter microgreens or chive tips, and lightly drizzle with extra-virgin olive oil if desired. Serve immediately.