Ingredients:

  • 3 Tbsp (45 g) Unsalted Butter, divided
  • 2 medium Shallots, finely minced (Approx. 100 g)
  • 1 ½ cups (300 g) Arborio Rice
  • ½ cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 5-6 cups (1.2 - 1.4 L) Hot Vegetable or Chicken Stock (low sodium)
  • 1 bunch Asparagus, woody ends snapped off, cut into 1-inch pieces (Approx. 250 g)
  • ½ cup (75 g) Frozen or Fresh English Peas
  • 1 Tbsp (15 ml) Lemon Zest (from 1 medium lemon)
  • 2 Tbsp (30 ml) Lemon Juice (freshly squeezed)
  • ½ cup (50 g) Parmesan Cheese (Parmigiano-Reggiano), freshly grated
  • 2 Tbsp (30 ml) Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, To taste
  • 12 oz (340 g) Large Dry-Packed Sea Scallops (about 8-10 count)
  • 1 Tbsp (15 ml) Olive Oil (high heat tolerant)
  • 1 Tbsp (15 g) Unsalted Butter (for searing)

Instructions:

  1. Prepare the Stock: Pour stock into a separate pot and heat it gently over low heat, ensuring it stays hot but not boiling. This is non-negotiable for creamy risotto.
  2. Prep Vegetables: Mince the shallots. Snap and cut the asparagus. Grate the Parmesan and zest the lemon.
  3. Prepare Scallops: Pat the scallops aggressively dry with paper towels. Season liberally with salt and pepper.
  4. Sauté the Aromatics: Melt 2 Tbsp (30g) of butter in the heavy-bottomed pan over medium heat. Add the minced shallots and cook gently for 3-5 minutes until translucent and soft, without browning.
  5. Toast the Rice (Tostatura): Add the Arborio rice to the pan. Stir constantly for 2 minutes until the edges of the grains become translucent. This ‘toasting’ step locks in starch and helps the final texture.
  6. Deglaze: Pour in the white wine. Cook, stirring vigorously, until the wine is completely absorbed (about 2 minutes).
  7. Ladle and Stir: Add one full ladle (about 1 cup) of the hot stock to the rice. Stir continuously until the liquid is almost entirely absorbed.
  8. Repeat: Continue adding the stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Maintain a steady, gentle simmer.
  9. Add Spring Vegetables: After about 15 minutes of cooking, add the asparagus pieces. Continue stirring and adding stock. In the last 3 minutes, add the peas.
  10. Check Doneness: The risotto is ready when the grains are tender with a slight bite in the centre (al dente). The texture should be liquid enough to slowly spread across the pan.
  11. Rest and Finish: Remove the pan from the heat. Stir in the remaining 1 Tbsp (15g) of cold butter, the Parmesan, lemon zest, and lemon juice.
  12. The Ripple Test (Mantecatura): Cover the risotto and let it rest for 2 minutes. Stir vigorously—this final mixing emulsifies the fat and creates the essential creamy texture. Adjust salt and pepper as needed. Stir in the fresh parsley.
  13. Heat the Pan: Place the separate skillet over high heat until smoking hot. Add the olive oil.
  14. Sear: Carefully place the dry scallops in the hot pan, ensuring they are not crowded. Do not move them for 90 seconds.
  15. Basting: Flip the scallops. Add the tablespoon of butter to the pan. Tilt the pan slightly and use a spoon to baste the scallops with the foaming butter/oil mixture for another 60-90 seconds until a deep golden crust forms. Remove immediately.
  16. Plating: Ladle the finished risotto onto warm plates. Top each portion with 2-3 perfectly seared scallops. Garnish with a drizzle of olive oil, a crack of black pepper, and extra lemon zest, if desired.