Scallop Risotto

Nutrition · per serving

Steps

1. 1

   Bring the stock to a gentle simmer in a small saucepan and keep it hot over very low heat. Finely mince the shallot and garlic, grate the Parmesan, chop the parsley, and zest and juice the lemon. Pat the scallops very dry with paper towel; dry surfaces are essential for a deep golden crust rather than steaming.

   700 ml hot fish or light vegetable stock60 g shallot, finely minced1 small clove (5 g) garlic, finely minced45 g Parmesan, finely grated10 g flat-leaf parsley, finely chopped1 tsp lemon zest15 ml lemon juice240 g large sea scallops, side muscle removed
2. 2

   Season the scallops lightly with salt and pepper, then leave them uncovered at room temperature for 10 minutes while you start the risotto. This brief tempering helps them cook more evenly.

   240 g large sea scallops, side muscle removed3 g fine sea salt1 g freshly ground black pepper
3. 3

   In a wide heavy pan, melt the butter with the olive oil over medium heat. Add the shallot and cook for 2-3 minutes until softened but not browned, then stir in the garlic for 30 seconds. Add the Arborio rice and toast for 1-2 minutes, stirring constantly, until the grains look glossy and the edges are slightly translucent.

   25 g unsalted butter15 ml olive oil60 g shallot, finely minced1 small clove (5 g) garlic, finely minced180 g Arborio rice
4. 4

   Pour in the white wine and stir until it has almost completely evaporated. The pan should look nearly dry before you begin adding stock; this concentrates flavor and keeps the rice from becoming watery.

   120 ml dry white wine
5. 5

   Add the hot stock one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Maintain a lively simmer, not a boil. Continue for 16-18 minutes until the rice is al dente: tender on the outside with a slight bite in the center, and the risotto is fluid enough to spread softly on the plate.

   700 ml hot fish or light vegetable stockto taste fine sea saltto taste freshly ground black pepper
6. 6

   When the risotto is about 5 minutes from done, heat a separate heavy skillet over high heat until very hot. Add the olive oil, then place in the scallops without crowding. Sear for about 1 1/2 to 2 minutes on the first side until a rich golden crust forms. Add the butter, turn the scallops, and cook for 30-60 seconds on the second side, basting briefly. They should feel just springy and still be slightly translucent at the center. Remove immediately to avoid overcooking.

   10 ml olive oil240 g large sea scallops, side muscle removed15 g unsalted butter
7. 7

   Take the risotto off the heat. Stir in the grated Parmesan, lemon zest, lemon juice, and chopped parsley. Adjust with salt and pepper. If needed, loosen with a small splash of hot stock so it finishes creamy and flowing rather than stiff. Let it rest for 1 minute.

   45 g Parmesan, finely grated1 tsp lemon zest15 ml lemon juice10 g flat-leaf parsley, finely choppedto taste fine sea saltto taste freshly ground black pepper700 ml hot fish or light vegetable stock
8. 8

   Spoon the risotto into warm shallow bowls and tap the bottoms lightly so it settles. Arrange the seared scallops on top, then finish with Parmesan shavings, parsley leaves, and lemon wedges. Serve immediately while the scallops are hot and the risotto is loose and glossy.

   240 g large sea scallops, side muscle removed10 g Parmesan shavingsa few flat-leaf parsley leaves2 lemon wedges

Origin & History

Risotto comes from northern Italian rice cookery, but scallop risotto has become a restaurant staple in American coastal dining, where local seafood and European technique often meet. This version reflects that style: creamy, wine-laced rice finished with Parmesan and bright lemon to complement sweet seared scallops.