Seared Scallops with Black Risotto & Green Puree
Restaurant-worthy scallops with squid-ink risotto, roasted tomato, and peppery arugula puree — all finished in one pan in under 30 minutes. Butter-basted, restaurant-quality, genuinely elegant.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 6 count large sea scallops, patted dry
- ¾ cup arborio rice
- 2 cups seafood or chicken broth, warm
- 1 sachet (or 1 tbsp) squid ink (or 1 tbsp squid-ink pasta)
- 8 count cherry tomatoes
- 2 cups fresh arugula
- 4 tbsp butter, divided
- ½ cup dry white wine
Instructions
- 1
Heat oven to 400°F. Toss cherry tomatoes with 0.5 tbsp butter on a sheet pan.
- 2
Roast tomatoes until blistered and soft, about 10 minutes. Set aside.
- 3
Melt 1 tbsp butter in a large skillet over medium. Stir rice until translucent at edges, 2 minutes.
- 4
Pour wine into the pan, stirring until absorbed, about 1 minute.
- 5
Add warm broth one ladle at a time, stirring frequently. Each addition takes 2–3 minutes to absorb.
- 6
When rice is creamy and al dente (about 16 minutes total), stir in squid ink until fully black.
- 7
Remove risotto from heat. Finish with 1 tbsp butter, salt, and pepper to taste.
- 8
Pat scallops very dry. Season generously with salt and pepper on both sides.
- 9
Heat 1 tbsp butter in a separate skillet over medium-high until foaming.
- 10
Sear scallops 90 seconds per side without moving. Edges should turn golden and opaque.
- 11
Blend arugula with 1 tbsp butter, salt, and 2 tbsp warm water until smooth bright-green puree.
- 12
Spoon black risotto into bowls. Top with 3 scallops, roasted tomatoes, and a dollop of arugula puree.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- separate medium skillet
- wooden spoon
- immersion blender or food processor
- ladle
- paper towels
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