Ingredients:

  • 2 Litres (5 cups) Low-sodium chicken or fish stock, warmed
  • 30g (2 tbsp) Unsalted butter (for base)
  • 1 tbsp Extra virgin olive oil
  • 1 medium Shallot, finely diced
  • 2 cloves Garlic, minced
  • 250g (1 ¼ cups) Arborio rice (or Carnaroli rice)
  • 120ml (½ cup) Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • Pinch of Kosher salt and freshly ground black pepper
  • 30g (2 tbsp) Unsalted butter, cold (for finish)
  • 60g (½ cup) Freshly grated Parmesan cheese
  • Zest of 1 small lemon
  • 1 tbsp Fresh lemon juice
  • 150g (5 oz) Fresh spinach leaves, washed and dried
  • 12-16 large Scallops (U/10 or U/12 size, side muscle removed)
  • 1 tbsp Neutral high-heat oil (e.g., refined avocado or canola)
  • 15g (1 tbsp) Unsalted butter (for searing)
  • 1 small sprig Fresh thyme (optional)
  • Flaky sea salt (e.g., Maldon)

Instructions:

  1. Prep Mise en Place: Ensure the stock is warm and simmering gently. Pat the scallops thoroughly dry using paper towels—this is non-negotiable for a good sear.
  2. Sauté Aromatics: In the risotto pan, melt 2 tbsp butter and olive oil over medium heat. Sauté shallots until translucent (about 3 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Toast the Rice (Tostatura): Add the Arborio rice to the pan. Stir continuously for 2 minutes until the edges of the grains become translucent. This seals the starch, which is vital for creamy texture.
  4. Deglaze: Pour in the white wine. Increase the heat slightly and cook, stirring, until the wine is completely absorbed (about 2 minutes).
  5. Ladle and Stir: Add one ladleful (about 1 cup) of the warm stock to the rice. Stir until the liquid is nearly absorbed. Continue adding the stock, one ladleful at a time, allowing each addition to absorb before adding the next. Maintain a gentle simmer and constant, medium stirring for 20–22 minutes.
  6. Mantecare (The Creamy Finish): When the rice is al dente, remove the pan from the heat. Stir in the remaining 2 tbsp of cold butter, Parmesan cheese, lemon zest, and lemon juice. Stir vigorously until the mixture emulsifies into a creamy, flowing consistency. Season to taste.
  7. Wilt Spinach: Stir the fresh spinach directly into the warm risotto. Cover the pan and let it sit while you sear the scallops.
  8. Heat the Pan: Place the small skillet over very high heat. Add the high-heat oil. Wait until the oil is shimmering and just starting to smoke—you need maximum heat.
  9. Sear: Place the dry scallops in the hot pan, leaving ample space between them. Do not move them for 90 seconds. Season the exposed top sides with flaky sea salt.
  10. Baste and Finish: After 90 seconds, add the 1 tbsp of butter and optional thyme sprig to the pan. Baste the scallops quickly with the melted butter. Flip the scallops and cook for 60-90 seconds on the second side, basting continuously. Remove immediately from the pan.
  11. Serve: Spoon a generous bed of the creamy risotto onto warmed plates. Arrange 3-4 seared scallops on top of the risotto. Drizzle any remaining pan butter/juices over the scallops. Serve immediately.