Ingredients:

  • 6 cups Seafood or Chicken Stock (low sodium)
  • 2 Tbsp Unsalted Butter (divided)
  • 1 Tbsp Olive Oil (good quality)
  • 1 large Shallot, finely minced
  • 1 ½ cups Arborio or Carnaroli Rice
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 2 Tbsp cold Unsalted Butter, cubed (for mounting)
  • ¾ cup Parmigiano-Reggiano cheese, freshly grated
  • Zest of 1 large Fresh Lemon
  • 2 Tbsp Fresh Chives, finely snipped
  • Sea Salt & Freshly Ground Black Pepper, to taste
  • 1 lb Large Sea Scallops (Dry Pack preferred)
  • 1 Tbsp Olive Oil (for searing)
  • 1 Tbsp Unsalted Butter (for basting)

Instructions:

  1. Heat the stock in a medium saucepan and keep it at a bare, gentle simmer throughout the cooking process.
  2. Remove the side muscle from the scallops if present. Pat them extremely dry with paper towels and set aside.
  3. In the risotto pan, melt 1 Tbsp butter with 1 Tbsp olive oil over medium heat. Add minced shallot and sweat gently until translucent (about 3-4 minutes). Do not brown.
  4. Add the Arborio rice to the pan and stir constantly for 2 minutes until the edges of the grains look slightly translucent (Tostatura).
  5. Pour in the white wine. Stir continuously until the wine has completely evaporated.
  6. Begin adding the hot stock, one ladleful (about 1 cup) at a time, stirring gently but consistently until the liquid is almost fully absorbed before adding the next ladle. This process takes 20–25 minutes.
  7. While the rice finishes, heat a large skillet over medium-high heat until shimmering. Add 1 Tbsp olive oil. Place the dried scallops in the hot pan without crowding. Sear undisturbed for 90 seconds until a deep golden crust forms.
  8. Flip the scallops. Add 1 Tbsp butter to the pan and baste the scallops with the foaming butter for another 60-90 seconds. Remove immediately from the pan.
  9. When the rice is al dente (creamy outside with a slight bite in the center), remove the pan from the heat. Stir in the remaining 2 Tbsp of cold butter cubes, grated Parmesan, lemon zest, and snipped chives. Beat vigorously for 30 seconds (Mantecatura).
  10. Cover the pan and let the risotto rest for 2 minutes. The consistency should be loose and flowing. Season to taste with salt and pepper. Serve immediately, topping each bowl with 3–4 seared scallops.