Ingredients:

  • 1.5 lb large sea scallops (U-10 or U-12 size, dry-packed)
  • 2 tbsp ghee
  • 2 tbsp unsalted butter
  • 1.5 cups Arborio rice
  • 5.5 cups seafood stock
  • 0.5 cup dry white wine
  • 2 large shallots, finely minced
  • 3 cloves garlic, grated
  • 3 tbsp cold unsalted butter, cubed
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh chives, snipped
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper

Instructions:

  1. Pat scallops dry with paper towels and place on a plate in the refrigerator uncovered for 15 minutes to air-dry the surface.
  2. Heat seafood stock in a small saucepan over low heat to maintain a consistent simmer.
  3. In a large heavy-bottomed saucepan, melt 2 tbsp butter over medium heat. Add minced shallots and cook until translucent, then add garlic and rice. Toast rice for 2 minutes until the edges are translucent.
  4. Deglaze the rice with white wine, stirring until fully absorbed. Add the warm stock one ladle at a time, stirring intermittently. Wait for the liquid to be mostly absorbed before adding the next ladle.
  5. While risotto is in its final 5 minutes, heat a cast iron skillet over high heat with ghee. Season scallops with salt and pepper.
  6. Sear scallops for 2 minutes on the first side without moving them. Flip, add 2 tbsp butter to the pan, and baste for 1 minute. Remove from heat.
  7. Perform the Mantecatura: Remove risotto from heat. Vigorously beat in the cold cubed butter, Parmigiano-Reggiano, lemon juice, and zest until an emulsion forms.
  8. Plate the risotto immediately, top with seared scallops, and garnish with fresh chives.