The Secret to the Perfect Seared Scallop | Brown Butter & Fennel Risotto

Today I want to show you how to master the perfect seared scallop at home. The difference between scallops from the shell and pre-shucked is night and day. We’re using every part of the scallop to create an explosion of saline ocean and anise flavors. From the “20-hour dry-age” trick for a mahogany crust to the “all’onda” finish on the risotto. The pairing of the with the brown butter is heaven!

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Cheers, TCL!

Ingredients (4 pers):
– 20 Large King Scallops (U-10)

For the Stock:
– Scallop trimmings (roe/frills)
– 1 Fennel bulb (sliced)
– 2 Shallots
– 2 Garlic cloves
– 250ml Dry White Wine
– 1.5L Water

For the Risotto:
– 360g Carnaroli Rice
– 1 Shallot (minced)
– 1 Garlic clove (grated)
– 100ml Dry White Wine
– 60g Cold Butter
– 40g Parmigiano Reggiano

Other
– Neutral oil
– 80g Unsalted butter
– The green fennel fronds

Step-by-Step Process:
1. Prep: Shuck the scallops and remove the “foot.” Dry-age uncovered in the fridge on a wire rack for up to 20 hours.
2. The Stock: Sauté fennel, shallots, garlic, and trimmings. Deglaze with wine, reduce, then simmer with water for 25 mins. Strain.
3. The Risotto: Sweat aromatics, toast the rice until hot, and deglaze with wine. Gradually add hot stock, stirring to release starch. Finish with a vigorous “mantecatura” using cold butter and parm.
4. The Sear: Sear dry-aged scallops in a ripping hot pan for 90 seconds. Flip, add butter, and baste with the foaming brown butter for 45 seconds.
5. Plating: Serve scallops over the flat-spread risotto, finished with pan butter and fennel fronds

#scallops #risotto #cookingmasterclass #seafood #brownbutter #chefskills