Seared Maine Diver Scallops with Risotto Milanese
Time: 90 minutes
This recipe originates from our partnership with Now You’re Cooking, Midcoast Maine’s Premier Cookware Store. Check out their selection for high-quality, reasonably-priced kitchen products for every home chef. We love this recipe because it showcases our famous diver scallops and is simply delicious.
Not only are Maine diver scallops an American classic, but the Gulf of Maine waters produce some of the best. Known for their sweetness and firm texture, hand-harvested Maine sea scallops are special for any menu. Pair with a beautiful Calera 2016 Chardonnay or Domaine Feuillat Juillot Montagny 1er Cru Cuvée Les Grappes D’Or 2016.
Yield: 2 servings
- Seared Maine Diver Scallops:
- 8 each Maine Diver Scallops or Maine Sea Scallops
- Salt for seasoning
- Oil for searing
- Risotto Milanese:
- 1 cup Arborio rice
- 1-5 cloves of garlic (depends on how much garlic you want or how long you’ve been with your SO)
- 1-2 shallots
- 2 quarts chicken stock (any stock can be subbed, you could even use water)
- 2-10 threads of saffron (depending on how much saffron you enjoy or how much color you want)
- 1-2 cups of white wine (If you don’t like wine in your recipe, then skip)
- Salt for seasoning
Prepare Seared Maine Diver Scallops
Heat the pan on your stovetop using the “high” setting. Once it seems hot, add enough oil to cover the bottom of the pan barely.
Pat the scallops dry with a paper towel and lightly season with salt.
Take the pan off the heat and slowly add the scallops. Be careful not to crowd the pan, or the scallops will steam, and you will not get a nice sear. You want to cook the scallops about 80% on the seared side. Once you have a good sear, flip the scallops and let them cook slightly. Pull them off the heat.
I personally like my scallops a little undercooked in the center but how much they are cooked through is your discretion.
If you really want to take the scallops to the next level when you flip them, add a tab of butter. Let the scallops roll around in the butter for a limited time. Butter makes everything better!
Prepare Risotto Milanese
In the 4qt pot, add the saffron and stock. Put it on the stovetop and set it to “low.”
Dice your shallots and garlic. You can cut however you like. Set the pot on the stovetop to “medium” heat.
Add the oil, shallots, and garlic. Cook until the alliums are translucent.
Throw in the rice and “toast” for about a minute. Then add your wine and cook until “sec” or until the wine is cooked out.
Add your stock one ladle at a time. Making sure to stir constantly. This is the most important and tedious part. You should be stirring from anywhere from 15-30 minutes, slowly adding your stock. Taste and season as you go.
Once the risotto has transformed into your desired consistency and tooth feel, turn off the heat, add your butter and stir it in. Your risotto should be a beautiful orange color from the saffron.
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