Ingredients

The following ingredients have 4 Servings
  • 1/2 lb Dry Sea Scallops (about 12 large sized)
  • Pinch of Sea Salt
  • Pinch of Pepper
  • 2-3 Tbs EVOO (extra virgin olive oil)
  • 2 Tbs softened grass fed salted Butter (I prefer Kerrygold brand)
  • Fresh Chopped Parsley for garnish if desired
  • 2 Tbs EVOO (extra virgin olive oil)
  • 2 Tbs finely chopped Shallots
  • 1 clove minced Garlic
  • 1 cup Arborio or Carnaroli Rice
  • 1/2 cup Dry White Cooking Wine
  • 2 cups heated Vegetable Stock
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper
  • 2 Tbs softened grass fed salted Butter
  • 1/4 cup Grated Parmesan Cheese

Instruction

  • Pull side muscle off scallops if needed, rinse Scallops and pat dry (make sure they are dry before putting in the pan so they don’t stick)
  • Sprinkle Salt and Pepper over both sides of Scallops
  • Add EVOO to a Cast Iron Skillet to lightly coat the bottom (I prefer cast iron because the heat distributes evenly)
  • Heat over med-high heat until oil shimmers
  • Place Scallops in skillet and cook 3-4 minutes until golden brown (don’t move them or fuss with them until ready to flip)
  • Using a thin spatula or tongs gently turn the Scallops over
  • Add Butter to skillet, when it starts to melt spoon the butter over the Scallops cooking them approximately 3-4 minutes until golden brown
  • Set pan aside and start the Risotto
  • Preheat EVOO in a medium saucepan over medium heat
  • When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
  • Add Garlic and saute 1 minute
  • Add Rice and stir for 1-2 minutes until toasted
  • Add White Wine and cook until Wine is reduced or evaporated
  • Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
  • When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
  • Add in Salt, and Pepper to Rice and stir
  • Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
  • Taste and add more Salt/Pepper if needed
  • Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter and Parmesan Cheese.
  • Turn off heat and stir quickly until creamy in texture.
  • Sprinkle a bit of Parmesan on top
  • Add Scallops and serve immediately
  • Enjoy!
  • Notes:
  • Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
  • It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
  • If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.