Ingredients:

  • 6 cups (1.4 Litres) Fish, Veg, or light Chicken Stock, kept hot
  • 3 Tbsp Unsalted Butter, divided
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium Shallot (or white onion), finely diced
  • 2 cloves Garlic, minced
  • 1 ½ cups Arborio Rice
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup (80g) Parmesan Cheese, freshly grated, plus more for garnish
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Chives or Parsley, finely chopped for garnish
  • Salt and Black Pepper, To taste
  • 1 lb (450g) Large Sea Scallops (dry packed), patted very dry
  • 2 Tbsp High Heat Oil (e.g., grapeseed or vegetable)
  • 2 Tbsp Unsalted Butter (for basting)

Instructions:

  1. Heat the Stock and Prep Aromatics: Bring the stock to a low simmer and keep it hot. Dice the shallots, mince the garlic, grate the Parmesan, and zest the lemon. Dry the scallops aggressively with paper towels and season them heavily with salt and pepper.
  2. Sauté the Soffritto: In a heavy-bottomed pot, melt 1 Tbsp of butter and 1 Tbsp of olive oil over medium heat. Sauté the shallots until translucent (about 5 minutes). Add the garlic and cook for 1 minute until fragrant.
  3. Toast the Rice (Tostatura): Add the Arborio rice and stir constantly for 2-3 minutes until the grains are translucent around the edges.
  4. Deglaze: Pour in the white wine. Stir until the wine is fully absorbed and the alcohol has cooked off (about 2 minutes).
  5. Add Stock: Begin adding the hot stock, one ladleful at a time (about ½ cup). Stir consistently until the liquid is almost fully absorbed before adding the next ladle. Continue this process for 15-18 minutes.
  6. Sear the Scallops: When the risotto has about 5 minutes left, place a heavy-duty skillet over high heat. Add the high-heat oil. Once smoking hot, place the dried, seasoned scallops into the pan. Do not move them for 90 seconds.
  7. Baste Scallops: Flip the scallops to reveal a deep golden crust. Add 2 Tbsp of butter to the pan. Tilt the pan and use a spoon to continuously baste the scallops with the foaming butter for another 90 seconds. Remove immediately to a clean plate.
  8. Finish (Mantecare): When the rice is tender but still al dente (after approx. 20 minutes of cooking), remove the pot from the heat. Stir in the remaining 2 Tbsp of cold butter, the grated Parmesan, and the lemon zest. Vigorously stir and shake the pot to create a creamy emulsification.
  9. Serve: Check the seasoning and consistency. Ladle the risotto into warm bowls, immediately top each serving with the seared scallops, and garnish with fresh chives or parsley.