Ingredients:

  • 950 ml (4 cups) High-Quality Stock (Chicken or Fish), must be warmed
  • 45g (3 Tbsp) Unsalted Butter, divided for risotto
  • 2 medium Shallots, finely minced
  • 1 clove Garlic, minced
  • 200g (1 cup) Arborio Rice
  • 120 ml (1/2 cup) Dry White Wine (e.g., Pinot Grigio)
  • 2g (Pinch) Saffron Threads
  • 50g (1/2 cup) Freshly Grated Parmigiano-Reggiano
  • Fine Sea Salt & Freshly Ground Black Pepper, to taste
  • 340g (8-10 count) Large Sea Scallops (Dry-Packed)
  • 15 ml (1 Tbsp) High Smoke Point Oil (e.g., Grapeseed)
  • 15g (1 Tbsp) Unsalted Butter, for basting
  • 1 sprig Fresh Thyme or Rosemary (Optional)

Instructions:

  1. Prepare the Scallops: Remove the small side muscle (if present). Place scallops on a plate lined with kitchen paper towels and pat them completely dry. Season generously with salt and pepper, but only right before searing.
  2. Warm the Stock: Pour stock into a saucepan and bring it to a bare simmer. Keep it hot over low heat. Add the saffron threads to the first ladle of hot stock and let steep for 5 minutes.
  3. Sauté Aromatics (Soffritto): Melt 2 Tbsp of the butter in a heavy-bottomed pot over medium heat. Add the minced shallots and a pinch of salt. Cook until softened and translucent (about 4 minutes). Add garlic and cook for 1 more minute until fragrant.
  4. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the grains become translucent and they smell faintly nutty.
  5. Deglaze: Pour in the white wine. Stir until the wine is fully absorbed and evaporated (about 2 minutes).
  6. Ladle and Stir: Add the saffron-infused stock first, then proceed with the remaining stock, adding 1 ladleful at a time. Wait until the stock is nearly absorbed before adding the next ladle. Continue this process for 20-25 minutes, stirring continuously, until the risotto is creamy but the rice still has a slight bite (al dente).
  7. The Finish (Mantecatura): Remove the pot from the heat. Stir in the remaining 1 Tbsp cold butter and the grated Parmesan cheese vigorously. The risotto should be loose and flowing (all’onda). Adjust seasoning. Cover and let rest for 3 minutes while you sear the scallops.
  8. Heat the Pan: Place the searing pan (cast iron is best) over high heat. Add the high smoke-point oil. The oil should be shimmering and almost smoking.
  9. Sear & Baste: Place the dried, seasoned scallops into the hot pan, ensuring space between each one. Do not move them for the first 90 seconds. After 2 minutes, check the sear and flip them. Immediately add the final 1 Tbsp of butter and the herb sprig. Baste continuously over the scallops for 1 minute until they are cooked through.
  10. Plating: Spoon a generous helping of risotto onto warm plates. Arrange 4-5 scallops artfully atop the risotto. Finish with a drizzle of the pan butter and a shaving of extra Parmesan.