Ingredients:

  • 6 cups low-sodium Chicken or Vegetable Stock, kept hot
  • 6 Tbsp Unsalted Butter, divided (4 Tbsp for risotto base/finish, 2 Tbsp for searing)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 medium shallots, finely minced
  • 1 ½ cups Arborio Rice or Carnaroli
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 1 tsp Fresh Thyme Leaves, picked
  • 1 tsp Lemon Zest, finely grated
  • 1 cup grated Parmesan Cheese (Parmigiano-Reggiano), plus extra for serving
  • Sea Salt & Freshly Ground Black Pepper, to taste
  • 1 lb Jumbo Sea Scallops (U/10 or U/12), side muscle removed and dried
  • 2 Tbsp Neutral Oil (e.g., Grapeseed or Canola), high smoke point

Instructions:

  1. Heat the Stock: Pour stock into a separate saucepan and bring it to a simmer. Reduce heat to maintain a hot temperature. Never add cold stock to risotto.
  2. Prep the Scallops: Remove the small side muscle if present. Place scallops on paper towels and pat them vigorously dry. Season generously with salt and pepper just before searing.
  3. Start the Base: In the heavy-bottomed pot, melt 2 Tbsp of butter with the olive oil over medium heat. Add the minced shallots and thyme. Sauté gently until softened and translucent (about 4–5 minutes). Do not brown.
  4. Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 2 minutes (the tostatura phase) until the edges of the grains become translucent. This seals the starch.
  5. Deglaze: Pour in the white wine. Stir until the wine is completely absorbed (about 1 minute).
  6. Add the Liquid: Add one ladleful (about 1 cup) of the hot stock to the rice. Stir constantly until the liquid is nearly completely absorbed.
  7. Continue Stirring: Continue adding the hot stock, one ladleful at a time, waiting until each addition is absorbed before adding the next. Stir regularly but gently for 18–20 minutes.
  8. Check for Doneness: After about 20 minutes, the rice should be creamy on the outside but still have a tiny bite in the center (al dente). Remove from heat.
  9. Heat the Pan: Place the stainless steel or cast-iron skillet over high heat for 3–4 minutes until smoking hot. Add the neutral oil.
  10. Sear: Place the dry, seasoned scallops into the pan, leaving space between them. Cook undisturbed for 2–3 minutes until a deep golden-brown crust forms. Sear in batches if necessary.
  11. Flip and Baste: Flip the scallops. Add the remaining 2 Tbsp of butter to the pan. Tilt the pan and quickly spoon the foaming butter over the scallops for the final 1–2 minutes until they are just opaque in the centre. Remove immediately.
  12. Finish the Risotto: Stir in the remaining 2 Tbsp of cold butter and the grated Parmesan cheese. Stir vigorously until the butter melts and the risotto forms a creamy wave (the all'onda consistency). Stir in the lemon zest and check for seasoning.
  13. Plate: Ladle the risotto into warm, shallow bowls. Place the seared scallops immediately on top of the risotto. Serve straight away.