Seared Sea Scallop Risotto with Asparagus, Corn & Pancetta

By Sprig Originals ✓ · cooked up in Sprig

A regional Italian-American classic done in the right order: creamy Arborio risotto studded with crisp pancetta, sweet corn and snappy asparagus is finished first, then covered to rest while big dry-patted sea scallops sear two minutes per side in the pancetta fat. Nail the sequence and you get a glassy amber crust on the scallops and risotto that's still loose enough to spread across the plate.

Ingredients

• 5 cups low-sodium chicken stock
• 4 oz pancetta, cut into 1/4-inch dice
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1/2 lb thin asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen corn kernels
• 3/4 cup finely grated Parmigiano-Reggiano
• 1 tsp lemon zest
• to taste kosher salt and freshly ground black pepper

• 1 1/4 lb dry-packed large sea scallops (U-10 or U-12), about 12
• 3/4 tsp kosher salt
• 1 tbsp grapeseed or other neutral high-heat oil
• 1 tbsp unsalted butter
• 1 sprig fresh thyme

• 2 tbsp chopped fresh chives
• 1 tbsp fresh lemon juice
• to taste flaky sea salt

Instructions

1. Pull the scallops from the fridge and set them on a paper-towel-lined plate. Blot the tops dry, peel off the small crescent-shaped side muscle from each one, and leave them uncovered at room temperature while you make the risotto — 30 minutes of air-drying is the single biggest factor in getting a real crust.
2. Pour the stock into a saucepan and bring to a bare simmer over medium heat, then reduce to low to hold it hot. Cold stock stalls the rice, so keep it steaming the whole time.
3. In a 12-inch skillet over medium heat, cook the diced pancetta in the olive oil, stirring, for 7–9 minutes until the fat has rendered and the pieces are crisp and deep gold. Lift the pancetta out with a slotted spoon onto a paper towel. Pour off and reserve 2 tablespoons of the rendered fat for searing the scallops; leave about 1 tablespoon in the pan and wipe the skillet clean if any bits scorched.
4. Transfer the remaining fat in the skillet to a wide, heavy 4-quart saucepan or Dutch oven and add 1 tablespoon of the butter over medium heat. Add the onion with a pinch of salt and cook 5 minutes until translucent but not browned, then stir in the garlic for 30 seconds.
5. Add the rice and toast, stirring constantly, for 2 minutes — the grains should look chalky white at the center with translucent edges and smell faintly nutty. Pour in the wine and stir until it has almost completely evaporated, about 1 1/2 minutes.
6. Add a ladle of hot stock (about 3/4 cup) and stir, keeping the pot at a lively simmer, until the liquid barely covers the rice when you drag a spoon through. Repeat, adding stock a ladle at a time and stirring often, for 16 minutes total. Adjust the heat so the risotto is always bubbling steadily, not sputtering violently.
7. At the 16-minute mark stir in the corn and asparagus along with another ladle of stock. Continue cooking and adding stock 4–6 minutes more, until the rice is tender with the faintest resistance at the center and the vegetables are crisp-tender. You may not need all the stock; save 1/2 cup to loosen the risotto at the end.
8. Off the heat, beat in the remaining 1 tablespoon butter, the Parmigiano-Reggiano, lemon zest and three-quarters of the crisp pancetta. It should be loose enough to flow slowly when the pan is tilted — add splashes of hot stock until it does. Taste and season with salt and pepper, then cover the pot and let it rest off the heat while you sear the scallops. It will hold beautifully for 8–10 minutes.
9. Set the wiped-out 12-inch skillet over high heat with the reserved 2 tablespoons pancetta fat plus the neutral oil. Blot the scallops dry one last time and season the tops with the 3/4 teaspoon salt. When the fat shimmers and just begins to wisp smoke (about 2 minutes), lay the scallops in flat-side down, leaving 1 inch between them. Work in two batches rather than crowding the pan.
10. Sear undisturbed for 2 minutes, until the bottom edge shows a solid golden-brown ring. Flip, add the butter and thyme sprig, and sear 1 1/2–2 minutes more, spooning the foaming butter over the tops. The scallops should feel like the pad of your thumb when pressed and read 120°F at the center; pull them to a plate immediately — they carry over fast.
11. Uncover the risotto, stir once, and loosen with a final splash of hot stock if it has tightened. Spoon into warm shallow bowls, top each with 3 scallops seared-side up, and finish with the reserved pancetta, chives, a squeeze of lemon juice over the scallops and a pinch of flaky salt. Serve right away.

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Nutrition (per serving, estimated)

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