Baby bay scallop risotto

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Step 1

Heat 1 tbsp of olive oil in a large skillet over high heat. Season scallops with salt and pepper. Sear them quickly for about 60–90 seconds until just opaque. Remove from the pan and set aside on a plate (they will finish warming through at the end).

Step 2

In the same pan (or a wide pot), add another tbsp of oil and 1 tbsp of butter. Sauté the shallots until translucent (3 mins), then add the garlic and cook for 1 minute more.

Step 3

Add the rice to the pot. Stir for 2 minutes until the edges of the grains look translucent but the center is still white. This "toasting" helps the rice hold its shape.

Step 4

Pour in the white wine. Stir constantly until the liquid is fully absorbed by the rice.

Step 5

Add the warm stock one ladle at a time. Stir frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. This process should take about 18–22 minutes.

Step 6

​Tip: You’re looking for al dente—the rice should be creamy but still have a slight "bite" in the center.

Step 7

Once the rice is cooked, turn off the heat. Stir in the remaining 2 tbsp of butter, the Parmesan cheese, and the cooked scallops (along with any juices on the plate). Cover for 2 minutes to let the flavors marry.