Ingredients:

  • 1 lb Large Sea Scallops (U-10 or U-12 size, dry-packed)
  • 2 tbsp Grapeseed oil
  • 1 tbsp Unsalted butter
  • 0.5 tsp Kosher salt
  • 0.25 tsp Freshly cracked black pepper
  • 1.5 cups Arborio rice
  • 5 cups Chicken stock
  • 0.5 cup Dry white wine
  • 2 small Shallots, finely minced
  • 2 tbsp Extra virgin olive oil
  • 3 tbsp Cold unsalted butter, cubed
  • 0.5 cup Freshly grated Parmigiano-Reggiano
  • 0.5 Lemon, zest and juice
  • 1 cup Frozen peas

Instructions:

  1. Warm the stock. Place 5 cups of chicken stock in a saucepan over medium heat until it reaches a gentle simmer.
  2. Prep the scallops. Pat the 1 lb of scallops completely dry with paper towels and season with salt and pepper. Note: Moisture is the enemy of a good sear.
  3. Sauté the aromatics. In a separate large pan, heat 2 tbsp EVOO and add minced shallots, cooking 3 minutes until translucent and fragrant.
  4. Toast the rice. Add 1.5 cups Arborio rice to the shallots and stir for 2 minutes until the edges of the grains look clear.
  5. Deglaze. Pour in 0.5 cup white wine and stir constantly until the liquid is fully absorbed.
  6. Hydrate the grains. Add the warm stock one ladle at a time, stirring frequently. Wait for each ladle to be absorbed until the rice is creamy but still has a slight bite.
  7. Sear the scallops. Heat 2 tbsp grapeseed oil in a skillet until smoking. Add scallops and 1 tbsp butter, searing 2 minutes per side until a deep golden crust forms.
  8. Finish the rice. Stir in 1 cup frozen peas, 3 tbsp cold butter, 0.5 cup Parmigiano, and the lemon zest/juice.
  9. Combine and rest. Place the seared scallops on top of the rice and let it sit for 2 minutes until the residual heat warms the peas.