Ingredients:

  • 3 Tbsp Unsalted Butter (divided for sauté and finishing)
  • 1 Tbsp Olive Oil
  • 2 medium Shallots, finely diced
  • 2 cloves Garlic, minced
  • 1 ½ cups Arborio or Carnaroli Rice
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 3 ¼ cups Hot Fish or Chicken Stock (low sodium)
  • Salt and Black Pepper, to taste
  • ½ cup Freshly Grated Parmesan or Grana Padano
  • Zest of 1 Lemon and Juice of ½ Lemon
  • 2 Tbsp Fresh Parsley, chopped
  • 12 large King Scallops, dry-packed
  • 1 Tbsp Ghee or High-Heat Oil (e.g., Avocado or Canola)
  • 1 Tbsp Unsalted Butter (for basting)
  • 2 sprigs Thyme (optional)

Instructions:

  1. Prep Ingredients: Finely dice the shallots and mince the garlic. Heat the stock in a separate saucepan and keep it simmering. Prepare Scallops: Remove the small side muscle from each scallop. Lay the scallops on several layers of paper towels and pat them aggressively dry. Season lightly with salt and pepper.
  2. Sauté the Soffritto: Select the Sauté function on the Instant Pot (Normal setting). Add 1 Tbsp butter and 1 Tbsp olive oil. Add the shallots and cook for 3-4 minutes until translucent. Add the garlic and cook for 1 minute more.
  3. Toast and Deglaze: Add the Arborio rice and stir constantly for 2 minutes to toast the grains. Pour in the white wine and stir until the wine has fully evaporated and absorbed (about 1 minute).
  4. Pressure Cook: Pour in the hot stock. Stir well and season with salt. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 5 minutes. Once complete, immediately perform a Quick Release (QR).
  5. Mantecatura (Finish Risotto): Once the pressure has released, open the lid. Stir the liquidy risotto vigorously for 1 minute to release the starch. Stir in the remaining 2 Tbsp cold butter cubes, grated Parmesan, lemon zest, and lemon juice. Continue stirring until the risotto is incredibly creamy and coats the back of a spoon. Keep warm.
  6. Sear the Scallops: While the risotto rests, heat the heavy skillet over high heat. Add the ghee/high-heat oil until the pan is smoking hot. Lay the dry, seasoned scallops gently into the pan (do not move) for 90 seconds.
  7. Basting: Flip the scallops. Add 1 Tbsp of butter and the thyme sprigs. Tilt the pan and spoon the foaming butter over the scallops continuously for another 60–90 seconds until they have a deep golden-brown crust and are opaque in the center.
  8. Serve: Spoon the creamy risotto immediately into warm, shallow bowls. Top each serving with 3-4 perfectly seared scallops. Garnish with a final sprinkle of fresh parsley.