📝 About This Recipe
Experience the luxury of an Italian trattoria in a fraction of the time with this modern Instant Pot masterpiece. By utilizing the pressure cooker, we achieve a velvety, starch-rich risotto without the traditional thirty minutes of constant stirring, allowing the bright notes of lemon and dry white wine to shine. Crowned with buttery, golden-crusted sea scallops, this dish is a testament to how high-end seafood can be both approachable and sophisticated.
🥗 Ingredients
The Risotto Base
- 2 cups Arborio Rice (do not rinse to preserve starch)
- 4 cups Chicken or Vegetable Stock (low sodium, warmed)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 Shallots (finely minced)
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 1 tablespoon Extra Virgin Olive Oil
The Finishing Touches
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1 Lemon (zested and juiced)
- 2 tablespoons Fresh Chives (finely chopped)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1 pinch Kosher Salt and Black Pepper (to taste)
The Scallops
- 12-16 pieces Large Sea Scallops (adductor muscle removed, patted very dry)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 1 tablespoon Unsalted Butter (for basting)
👨🍳 Instructions
-
1
Prepare the scallops by removing the small, tough side muscle. Pat them extremely dry with paper towels and set them on a plate in the refrigerator uncovered; this helps achieve a better sear later.
-
2
Set your Instant Pot to 'Sauté' mode (medium/normal setting). Add 2 tablespoons of butter and 1 tablespoon of olive oil.
-
3
Once the butter is foaming, add the minced shallots. Sauté for 2-3 minutes until translucent and fragrant, then add the garlic for another 30 seconds.
-
4
Add the Arborio rice to the pot. Stir constantly for 2 minutes to 'toast' the grains. The edges should look slightly translucent while the center remains white.
-
5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Simmer until the wine has almost completely evaporated.
-
6
Pour in the 4 cups of stock. Give it one good stir to ensure no rice is sticking to the bottom. Cancel 'Sauté' mode.
-
7
Secure the lid and set the steam release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for 5 minutes.
-
8
While the rice cooks, prepare the scallops. Season both sides generously with salt and pepper right before cooking.
-
9
Heat a heavy stainless steel or cast iron skillet over high heat with the grapeseed oil. When the oil is shimmering and just starting to smoke, add the scallops, leaving space between each.
-
10
Sear the scallops without moving them for 2 minutes until a deep golden-brown crust forms. Flip them over, add the remaining 1 tablespoon of butter to the pan, and cook for 1 more minute while spooning the melted butter over them.
-
11
When the Instant Pot timer goes off, perform a 'Quick Release' of the pressure immediately. Open the lid carefully.
-
12
The risotto may look a bit soupy—this is normal. Stir vigorously for 1-2 minutes. The agitation releases the starch, creating that signature creamy texture.
-
13
Stir in the remaining 2 tablespoons of butter, Parmigiano-Reggiano, lemon juice, lemon zest, and heavy cream (if using). Season with salt and pepper to taste.
-
14
Fold in the fresh chives. The consistency should be 'all’onda' (like a wave)—it should flow slowly when you tilt the plate.
-
15
Spoon the risotto into warm bowls and top each with 3-4 seared scallops. Serve immediately while the scallops are hot and the rice is creamy.
💡 Chef's Tips
Always use 'dry' scallops (not treated with sodium tripolyphosphate) for a superior sear; 'wet' scallops will release water and steam instead of browning. If your risotto is too thick after stirring, add a splash more warm stock or water to loosen it up. Don't skip the rice toasting step; it creates a protective shell around the grain that prevents it from turning into mush under pressure. Ensure the skillet for the scallops is screaming hot before adding the oil to prevent sticking and ensure a restaurant-quality crust. Warm your serving bowls in the oven at a low temp; risotto loses its creamy texture quickly as it cools.
🍽️ Serving Suggestions
A crisp glass of Vermentino or a lightly oaked Chardonnay pairs beautifully with the buttery scallops. Serve with a side of charred asparagus or sautéed broccolini with red pepper flakes for a pop of color. A simple arugula salad with a light balsamic vinaigrette provides a peppery contrast to the rich rice. Finish the meal with a light lemon sorbet to cleanse the palate after the decadent flavors.