Ingredients:

  • 1.5 cups Arborio rice
  • 5 cups chicken stock, low sodium
  • 0.5 cup dry white wine
  • 5 tbsp unsalted butter, divided
  • 1 large shallot, finely minced
  • 5 cloves garlic, divided
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 lb large sea scallops, U-10 or U-12 count
  • 2 tbsp grapeseed oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 sprigs fresh thyme
  • 1 pinch flaky sea salt

Instructions:

  1. Warm the chicken stock in a small saucepan over low heat; keep it at a bare simmer throughout the cooking process.
  2. In a large heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the minced shallot and 3 grated cloves of garlic, sautéing until translucent and fragrant.
  3. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges of the grains become translucent.
  4. Deglaze the pan with the dry white wine, stirring until the liquid is fully absorbed by the rice.
  5. Begin adding the warm stock one ladle at a time. Stir continuously, allowing the rice to absorb the liquid before adding more. Repeat this process for about 20-25 minutes until the rice is tender but firm (al dente) and the texture is creamy.
  6. Remove the risotto from heat. Stir in the Parmesan cheese, Kosher salt, and black pepper. Cover and set aside.
  7. Thoroughly pat the scallops dry with paper towels and remove the side muscle. Season lightly with salt.
  8. Heat grapeseed oil in a 12-inch cast iron skillet over high heat until just smoking. Place scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep brown crust forms.
  9. Flip the scallops and immediately add the remaining 3 tablespoons of cold butter, smashed garlic cloves, lemon zest, and thyme sprigs to the pan.
  10. Tilt the pan and spoon the foaming lemon butter over the scallops for 1 minute. Remove from heat and stir in the lemon juice.
  11. Plate the risotto in warm bowls and top with the seared scallops. Drizzle with the remaining pan butter and finish with flaky sea salt.