Scallop Risotto Recipe

Prepare stock

Keep 5 cups of stock warm in a saucepan over low heat. It should be hot but not boiling while you cook the risotto.

Sweat aromatics

In a wide heavy-bottomed skillet or shallow saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and soft but not browned, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1.5 cups arborio rice to the pan and stir to coat each grain with fat. Cook for 1–2 minutes until the edges of the grains become translucent and the rice smells toasty.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir constantly until the wine is mostly absorbed.

Add stock gradually

Reduce heat to medium-low. Add a ladleful (about 1/2 cup) of hot stock to the rice, stirring frequently until almost all the liquid is absorbed. Continue adding stock, one ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more. This process will take about 18–22 minutes. Taste after 18 minutes—rice should be al dente with a slight bite and the overall texture creamy.

Finish risotto

When the rice is cooked to desired doneness and the risotto is creamy, remove the pan from the heat. Stir in 2 tablespoons unsalted butter, 3/4 cup grated Parmesan, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, 1 teaspoon sea salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the risotto seems too thick, stir in up to 2–4 tablespoons hot stock to loosen to a saucy consistency. Keep warm while you sear scallops.

Prepare scallops

Pat 12 scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let rest for 5 minutes so the surface dries further (this helps achieve a good sear).

Sear scallops

Heat a large stainless-steel or cast-iron skillet over high heat until very hot (1–2 minutes). Add 1 tablespoon olive oil and 1 tablespoon unsalted butter; swirl to combine. When the butter stops foaming and oil is shimmering, add scallops in a single layer, leaving space between them (work in two batches if needed). Do not move scallops once placed. Sear for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side for 45–60 seconds until just cooked through and slightly translucent in the center. Remove scallops to a warm plate and tent loosely with foil.

Finish and serve

Taste the risotto and reheat briefly if necessary. Spoon risotto onto warmed plates or shallow bowls. Arrange 3 scallops per serving on top of each risotto portion. Garnish with a drizzle of good olive oil, a sprinkle of chopped parsley or microgreens, extra lemon zest or a lemon wedge on the side. Serve immediately so scallops remain warm with the creamy risotto.

If using microgreens, scatter them lightly over the plated dish. Offer lemon wedges on the side for guests to squeeze over scallops. Finish with a light grind of black pepper and an optional tiny shave of Parmesan.