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Chef's Tip
For perfectly seared scallops, pat them completely dry and let them come to room temperature before cooking. Use a very hot pan and don't overcrowd it—giving each scallop plenty of space ensures they'll sear rather than steam, resulting in that coveted golden crust.
Instructions
- Start the risotto: In a medium saucepan, warm chicken stock and keep at a low simmer. In a small bowl, add saffron threads to 2 tablespoons of the warm stock and let bloom for 10 minutes.
- In a large heavy-bottomed saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1 1/2 shallots and cook until translucent, about 3 minutes.
- Add garlic and cook for 30 seconds until fragrant. Add Arborio rice and stir to coat with oil, toasting for 2 minutes until edges are translucent.
- Add 1/2 cup white wine to rice and stir until almost completely absorbed.
- Add saffron-infused stock and continue adding remaining warm stock 1/2 cup at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding more. This process takes about 20-25 minutes.
- When rice is creamy and tender with a slight bite, stir in Parmesan cheese, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and keep warm while preparing scallops.
- Prepare scallops: Remove small side muscle if attached. Pat scallops very dry with paper towels and season on both sides with remaining salt and pepper.
- Heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add remaining olive oil and 1 tablespoon butter.
- When butter stops foaming, add scallops, making sure not to crowd the pan. Sear without moving for 2-3 minutes until deeply golden on one side.
- Flip scallops and cook for 1-2 minutes more until just cooked through but still translucent in center. Transfer to a plate.
- In the same pan, reduce heat to medium-low and add remaining shallot. Cook for 1 minute, then add remaining white wine to deglaze the pan, scraping up browned bits.
- Reduce wine by half, then add lemon juice and simmer for 1 minute. Turn off heat and whisk in remaining 2 tablespoons butter, one piece at a time, to create a smooth sauce. Stir in lemon zest and chives.
- Blanch asparagus in salted water for 2-3 minutes until tender-crisp. Drain and pat dry.
Plating
Spoon saffron risotto onto the center of warm plates. Arrange three scallops on top of the risotto, seared side up. Place three asparagus spears alongside. Drizzle lemon butter sauce over and around the scallops. Garnish with chopped parsley, additional chives, and a lemon wedge on the side.
Storage & Reheating
This dish is best served immediately after preparation. Leftover risotto can be refrigerated for up to 3 days and reheated with a splash of stock or water to restore creaminess. Scallops do not reheat well and are best consumed fresh.
About This Recipe
A refined seafood dish that draws on continental European cooking techniques, this recipe highlights the natural sweetness of fresh scallops against the aromatic backdrop of saffron risotto. The careful attention to cooking times ensures that the scallops remain tender while developing a caramelized exterior. The bright lemon butter sauce adds a touch of acidity that balances the richness of the dish, creating a restaurant-quality entrée that's impressive yet achievable at home.