Ingredients:

  • 5–6 cups (1.2–1.4 L) low-sodium chicken, vegetable, or seafood stock, kept warm
  • 1/2 cup (120 ml) dry white wine (Sauvignon Blanc or Pinot Grigio) — optional; can substitute extra stock
  • Juice of 1/2 lemon (about 1 Tbsp / 15 ml) reserved for finishing
  • 1 1/2 cups (300 g) Arborio rice (or Carnaroli/Vialone Nano)
  • 2 Tbsp (30 ml) extra-virgin olive oil
  • 2 Tbsp (28 g) unsalted butter, divided (1 Tbsp for cooking, 1 Tbsp for finishing)
  • 1 medium shallot, finely minced (about 1/3 cup / 50 g) — or 1 small onion
  • 2 medium garlic cloves, minced
  • 3/4 cup (75 g) freshly grated Parmesan (or Grana Padano), plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • 5 oz (150 g) baby spinach, rinsed and drained
  • 1 tsp (5 ml) olive oil
  • Pinch of salt
  • 16 large dry sea scallops (about 12–16 oz / 350–450 g total)
  • Kosher salt and freshly ground black pepper (for scallops)
  • 1–2 Tbsp (15–30 ml) neutral oil with a high smoke point (grapeseed, canola, or light olive oil)
  • 1 Tbsp (14 g) unsalted butter (optional, for flavor finish)
  • Lemon wedges (for serving)
  • Chopped fresh parsley or chives (optional, for garnish)
  • Freshly cracked black pepper (for finishing)

Instructions:

  1. Prep and warm stock: Heat stock in a saucepan and keep at a gentle simmer to maintain a steady cooking temperature for the risotto.
  2. Sauté aromatics and toast rice: In a wide risotto pan, heat 1 Tbsp olive oil and 1 Tbsp butter over medium heat; sweat the minced shallot until translucent (1–2 minutes), add garlic briefly, then add Arborio rice and toast 1–2 minutes until edges look translucent and rice smells faintly nutty.
  3. Deglaze and add stock: Pour in the white wine (if using) and stir until mostly absorbed. Add warm stock one ladle (about 1/2 cup / 120 ml) at a time, stirring frequently and waiting until mostly absorbed before adding more; continue for 18–22 minutes until rice is al dente and the risotto is loose and creamy.
  4. Wilt the spinach: In the last 3–4 minutes of risotto cooking, quickly sauté baby spinach with 1 tsp olive oil and a pinch of salt until just wilted; drain any excess liquid and set aside. Alternatively fold raw spinach into the hot risotto at the end to wilt.
  5. Finish the risotto: When rice is al dente, remove the pan from heat and stir in the remaining 1 Tbsp butter and grated Parmesan. Season with salt, pepper, and lemon juice to taste, then fold in the wilted spinach and keep the risotto warm, covered.
  6. Prepare and sear scallops: Pat scallops thoroughly dry and remove any side muscle. Season both sides with kosher salt and freshly ground black pepper. Heat a wide heavy skillet over high heat until very hot, add neutral oil and heat until shimmering. Place scallops spaced apart and sear without moving 1.5–2 minutes per side until a deep golden crust forms. If desired, add 1 Tbsp butter after flipping and baste 30–45 seconds more. Total cook time about 2.5–3 minutes per scallop depending on size.
  7. Plate and garnish: Spoon warm risotto onto warmed plates, nestle scallops on top, drizzle any pan butter over the scallops, finish with a squeeze of lemon, chopped herbs, extra Parmesan, and freshly cracked black pepper. Serve immediately.