Ingredients:

  • 4 Litres Vegetable or Chicken Stock, heated and simmering
  • 3 Tbsp Unsalted Butter, divided
  • 2 medium Shallots, finely diced
  • 1/4 cup chopped Wild Garlic (Ramps)
  • 1 1/2 cups Arborio Rice
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • Zest of 1 large lemon, finely grated
  • 1 bunch Asparagus Spears, trimmed and cut into 1-inch pieces
  • 1/2 cup Grated Parmesan Reggiano
  • 12 large King Scallops, side muscle removed
  • 2 Tbsp high heat Olive Oil
  • 2 sprigs Fresh Thyme
  • Sea Salt and Black Pepper, to taste
  • (Optional Pesto): 1 cup Wild Garlic Leaves, loosely packed
  • (Optional Pesto): 1/4 cup Toasted Pine Nuts
  • (Optional Pesto): 1/4 cup Extra Virgin Olive Oil
  • (Optional Pesto): 1 tsp Lemon Juice

Instructions:

  1. Heat the Stock: Pour stock into a saucepan and bring it to a gentle simmer. Keep it simmering over low heat throughout the process. Blanch the asparagus pieces in boiling, salted water for 1-2 minutes until tender-crisp. Immediately plunge into ice water to stop cooking, then drain and set aside.
  2. Sauté Aromatics and Toast Rice: Melt 1 Tbsp of butter in a heavy pot over medium heat. Add the shallots and a pinch of salt; cook until translucent (3-4 minutes). Add half of the chopped wild garlic and cook for 1 minute. Add the Arborio rice and stir constantly for 2 minutes to toast the grains (Tostatura).
  3. Deglaze and Add Stock: Pour in the white wine. Stir until completely absorbed. Ladle one cup of hot stock into the rice, stirring consistently until nearly all the liquid is absorbed. Continue adding stock, one ladleful at a time, allowing each addition to be absorbed before adding the next (about 20–25 minutes), until the rice is creamy yet still al dente.
  4. Finish and Rest (Mantecare): Remove the pan from the heat. Stir in the remaining 1 Tbsp of butter, the Parmesan cheese, and the lemon zest. Fold in the blanched asparagus. Cover the pan and let the risotto rest for 5 minutes to achieve the final creamy, flowing consistency.
  5. Sear the Scallops: Pat the scallops extremely dry and season generously with salt and pepper. Heat the olive oil in a large skillet over high heat until it just begins to smoke. Place the scallops in the pan and sear for 1.5 to 2 minutes without moving them, until a deep golden-brown crust forms.
  6. Baste Scallops: Flip the scallops. Add the remaining 1 Tbsp of butter and thyme sprigs. Tilt the pan and spoon the foaming butter over the scallops for the remaining 1-2 minutes of cooking until opaque.
  7. Serve and Garnish: Ladle the flowing risotto into shallow bowls. Place 3 seared scallops atop each serving. Garnish with a drizzle of optional wild garlic pesto, or a squeeze of fresh lemon juice, and a final grating of Parmesan.