Ingredients:

  • 6 cups Chicken or Vegetable Stock (low sodium, simmering hot)
  • 3 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil, Extra Virgin
  • 1 medium Shallot, finely diced
  • 2 cloves Garlic, minced
  • 1 1/2 cups Arborio Rice or Carnaroli rice
  • 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for serving
  • Salt & Fresh Black Pepper, to taste
  • 5 lbs Large Sea Scallops (dry-packed, side muscle removed)
  • 4 Tbsp Unsalted Butter, for searing and browning
  • 1 Tbsp Grapeseed or Canola Oil
  • 1 tsp Fresh Lemon Juice
  • Pinch Fresh Thyme or Rosemary (optional, finely chopped)

Instructions:

  1. Heat the Stock: Bring the chicken or vegetable stock to a simmer in a heavy-bottomed pot. Keep it warm over low heat throughout the process.
  2. Sauté Aromatics (Soffritto): In the risotto pan, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced shallot and cook until translucent (about 3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Toast the Rice (Tostatura): Add the Arborio rice to the pan. Stir constantly for 2 minutes until the edges of the grains become translucent.
  4. Deglaze: Pour in the white wine. Stir until it is completely absorbed (about 1–2 minutes).
  5. Add Stock Gradually: Add the hot stock, one ladleful (about 1 cup) at a time. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful.
  6. Maintain Consistency: Continue this process for approximately 20–25 minutes until the rice is al dente—tender but with a slight, firm bite in the center.
  7. Rest the Risotto (Mantecare Prep): Once cooked, remove the pan from the heat. Cover and let rest for 2 minutes.
  8. Mantecare (Mounting): Stir in the remaining 2 tablespoons of cold butter and the grated Parmesan cheese vigorously. Season to taste with salt and pepper. Set the risotto aside, covered, while searing the scallops.
  9. Prepare Scallops (Crucial Step): Remove scallops from packaging. Lay them flat on a paper towel-lined baking sheet and pat them aggressively dry with more paper towels. Season generously with salt and pepper just before searing.
  10. Preheat the Skillet: Place the high-quality skillet over high heat. Allow it to get screaming hot (2–3 minutes). Add the high-smoke point oil.
  11. Sear the Scallops: Lay the scallops gently into the hot oil, ensuring they are not crowded. Allow them to cook undisturbed for 2–3 minutes until a deep golden-brown crust forms.
  12. Flip and Brown the Butter: Flip the scallops. Immediately drop in the 4 tablespoons of butter, along with the optional herbs. As the butter melts, it will foam and then start to turn a beautiful hazelnut-brown color (beurre noisette).
  13. Baste and Finish: Tilt the pan and spoon the brown butter over the scallops for the final minute of cooking. They are done when they are opaque on the sides (about 4–5 minutes total cooking time). Squeeze a splash of fresh lemon juice over the scallops just before serving.
  14. Serve Immediately: Spoon the creamy Parmesan risotto into shallow bowls. Top each serving with 3–4 seared scallops and drizzle the nutty brown butter sauce from the pan over the top. Garnish with a shaving of fresh Parmesan.