Seared Scallops on Parmesan Risotto

Method

1. 1

   Step 1

   Bring the broth to a bare simmer in a pot next to your risotto pan. Warm broth, never cold.

2. 2

   Step 2

   Melt 1 tablespoon of butter in a wide pan. Add the rice and stir 2 minutes until the grains turn translucent at the edges.

3. 3

   Step 3

   Add the warm broth a ladle at a time, stirring often and adding more only when the last addition is absorbed. About 20 minutes total, until the rice is tender with a loose, flowing texture.

4. 4

   Step 4

   Meanwhile, salt the scallops and let them sit. Heat a dry pan until smoking. Add the remaining butter, then the scallops, and do not move them for 2 minutes.

5. 5

   Step 5

   Flip the scallops once, cook 60 seconds more, and pull them. The crust should be deep brown; the center barely translucent.

6. 6

   Step 6

   Beat the cheese and a final knob of butter into the risotto off the heat. Plate the risotto first, scallops on top, more cheese over.