Ingredients:

  • 4 cups Chicken or Vegetable Stock, low sodium (kept hot)
  • 2 Tbsp Unsalted Butter (for sautéing)
  • 1 large Shallot, finely diced
  • 2 cloves Garlic, minced
  • 1 ½ cups Arborio Rice
  • ½ cup Dry White Wine (such as Sauvignon Blanc)
  • 1 tsp Fresh Lemon Zest, finely grated
  • ½ cup Parmesan Cheese, freshly grated (plus more for serving)
  • 4 Tbsp Unsalted Butter, cold and cubed (for finishing)
  • Kosher Salt & Black Pepper, to taste
  • 12 Large Sea Scallops (approx. 1 lb), side muscle removed and patted dry
  • 2 Tbsp High Smoke Point Oil (Grapeseed or Canola)
  • 2 Tbsp Unsalted Butter (for basting)
  • 2 sprigs Fresh Thyme or Rosemary
  • 5 oz Fresh Spinach, washed well

Instructions:

  1. Prep Ingredients: Finely dice the shallots and garlic. Grate the Parmesan and lemon zest. Cube the cold finishing butter. Pour stock into a small saucepan, bring to a gentle simmer, and keep steaming hot.
  2. Dry and Season Scallops: Pat the scallops aggressively dry using paper towels. Season lightly with salt and pepper, and keep them chilled until ready to sear.
  3. Sauté Aromatics: Melt 2 Tbsp butter in a heavy-bottomed pan over medium heat. Add the shallots and cook until soft and translucent (3–4 minutes). Add the garlic and cook for 1 minute.
  4. Toast the Rice (Tostatura): Add the Arborio rice to the pan. Cook for 2 minutes, stirring constantly until the grains become slightly translucent around the edges.
  5. Deglaze with Wine: Pour in the white wine. Stir constantly and cook until the liquid is completely absorbed and the alcohol smell has cooked off (about 2 minutes).
  6. Add Stock: Ladle in 1 cup of the hot stock. Stir continuously until the stock is fully absorbed by the rice.
  7. Repeat: Continue adding the stock, one ladleful at a time, allowing the liquid to be absorbed almost completely before adding the next. Stir frequently. This process takes 18–22 minutes total. Check consistency; the rice should be tender but still al dente.
  8. Mantecare (Finishing): Remove the pan from the heat. Stir in the remaining cold, cubed 4 Tbsp butter and the Parmesan cheese. Stir vigorously for 2 minutes until the butter emulsifies, creating a creamy, glossy texture. Stir in the lemon zest. Season with salt and pepper. Cover and let rest for 3 minutes.
  9. Wilt Spinach: In a separate small pan, heat a drizzle of oil or butter. Add the spinach and a pinch of salt. Cook quickly until just wilted (1–2 minutes). Set aside.
  10. Sear Scallops - Heat Pan: Heat the cast iron skillet over high heat until smoking hot (about 3 minutes). Add the high smoke point oil, swirling to coat the bottom.
  11. Sear Scallops - Sear: Place the seasoned scallops into the pan, ensuring they do not crowd. Cook for 2 minutes undisturbed until a deep, caramelized crust forms.
  12. Sear Scallops - Flip and Baste: Flip the scallops. Add 2 Tbsp butter and the herb sprigs. Tilt the pan slightly and continuously spoon the foaming butter over the scallops for 1–2 minutes until they are opaque through the center (Total cook time: 3.5 to 4 minutes).
  13. Plating: Spoon the finished risotto immediately onto warm plates. Place 3 scallops elegantly atop the risotto. Garnish with a small mound of wilted spinach and a drizzle of the pan butter if desired. Serve at once.