Scallop Risotto

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Use dry-packed sea scallops if possible; wet-packed scallops release excess moisture and sear poorly.
• •A wide pan helps the risotto cook evenly and promotes the classic creamy texture from starch release.
• •Do not make risotto too far ahead; it is at its best within minutes of finishing.
• •If using vegetable stock, choose a delicate one so it does not overpower the scallops and lemon.

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