📝 About This Recipe
This elegant dish marries the buttery, caramelized sweetness of perfectly seared jumbo sea scallops with the velvety, golden richness of Italian Arborio rice. Infused with delicate saffron threads and the bright, floral notes of Meyer lemon, this risotto offers a sophisticated balance of Mediterranean flavors. It is a masterclass in texture, contrasting the crisp crust of the shellfish against the creamy, al dente soul of the rice.
🥗 Ingredients
The Scallops
- 12-16 pieces Jumbo Sea Scallops (dry-packed, side muscle removed)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 1 tablespoon Unsalted Butter (for basting)
- to taste Kosher Salt and White Pepper (fine grain preferred)
The Risotto Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse)
- 5-6 cups Seafood or Chicken Stock (low sodium, kept at a simmer)
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 2 pieces Shallots (very finely minced)
- 2 cloves Garlic (grated or minced)
- 1 pinch Saffron Threads (steeped in 2 tbsp warm stock)
- 2 tablespoons Extra Virgin Olive Oil
The Finishing Touches
- 3 tablespoons Unsalted Butter (cold, cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 piece Meyer Lemon (zested and juiced)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 handful Micro-greens (for garnish)
👨🍳 Instructions
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1
Place the seafood stock in a medium saucepan over medium heat. Once it reaches a simmer, reduce heat to low to keep it hot throughout the cooking process. Steep the saffron threads in a small ramekin with 2 tablespoons of the warm stock.
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2
Prepare the scallops by patting them extremely dry with paper towels. Remove the small, tough side muscle if still attached. Season them lightly with salt and white pepper and let them sit at room temperature for 10 minutes.
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3
In a large, heavy-bottomed sauté pan or wide pot, heat the olive oil over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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4
Add the garlic and the rice to the pan. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains are translucent and it smells slightly nutty.
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5
Deglaze the pan with the white wine, scraping up any bits from the bottom. Stir until the liquid is almost entirely absorbed by the rice.
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6
Begin adding the warm stock one ladle at a time (about 1/2 cup). Stir frequently; the agitation is what releases the starch to create the creamy texture. Wait until the liquid is mostly absorbed before adding the next ladle.
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7
Halfway through the stock additions (about 15 minutes in), stir in the steeped saffron and its liquid. Continue the ladle-and-stir process until the rice is tender but still has a slight 'al dente' bite.
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8
While the risotto is in its final 5 minutes, heat a stainless steel or cast-iron skillet over high heat with the grapeseed oil until it just begins to smoke.
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9
Carefully place scallops in the hot skillet. Sear undisturbed for 2 minutes to develop a golden-brown crust. Flip, add 1 tablespoon of butter to the pan, and baste the scallops for 1 minute more. Remove from heat immediately.
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10
Finish the risotto: Remove the pot from heat. Vigorously stir in the cold cubed butter, Parmigiano-Reggiano, Meyer lemon zest, and 1 tablespoon of lemon juice. This 'mantecatura' process creates the final glossy emulsion.
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11
Taste the risotto and adjust seasoning with salt and lemon juice if needed. The consistency should be 'all’onda'—wavy and fluid, not stiff.
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12
Spoon a generous portion of risotto onto warmed wide bowls. Top each with 3-4 seared scallops. Garnish with fresh chives and micro-greens. Serve immediately.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent a good sear and release excess water. Keep your stock simmering on the burner next to your risotto; adding cold stock shocks the rice and ruins the creamy consistency. Don't over-stir, but don't walk away; stirring frequently is essential for starch release, but constant aggressive stirring can break the grains. If the risotto gets too thick while plating, stir in one last splash of hot stock to loosen it back to a pourable consistency. Use a high-smoke point oil like grapeseed or avocado oil for the scallops to achieve that professional dark-gold crust without burning the oil.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a lightly oaked Chardonnay to complement the buttery scallops. Serve with a side of charred asparagus or a simple arugula salad with a light vinaigrette to cut through the richness. A glass of sparkling Franciacorta or Champagne makes this the perfect celebratory meal. For an extra touch of luxury, drizzle a few drops of high-quality truffle oil or aged balsamic over the finished dish.