Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon

Foundations Referenced

• → Chicken Stock — kept warm for risotto
• → Pan Sauce Method

Ingredients

Shiitake Bacon

• 8 oz shiitake mushrooms, stems removed, thinly sliced
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp smoked paprika

Risotto

• 1.5 cups Arborio or Carnaroli rice
• 1 shallot, brunoise
• 1/2 cup dry white wine
• 4–5 cups chicken stock (→ foundation), warm
• 2 cups baby spinach
• 1/2 cup grated Parmesan
• 2 tbsp cold butter
• Salt, pepper

Scallops

• 12 large dry-packed sea scallops
• Salt, pepper
• 2 tbsp high-smoke-point oil
• 2 tbsp butter
• Squeeze of lemon

Method

Shiitake bacon (make first)

1. Toss shiitakes with oil, soy sauce, paprika. Spread on parchment-lined sheet.
2. Bake 375°F 20–25 min, tossing once, until crispy and dark. Set aside.

Risotto

1. Sauté shallot in 1 tbsp butter, 2 min. Add rice, toast 2 min (translucent edges).
2. Add wine, stir until absorbed.
3. Add warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Total time: 18–20 min.
4. When rice is al dente, fold in spinach (it wilts in seconds), Parmesan, and cold butter. Season. Cover, rest 2 min.

Scallops (cook last — they take 4 min)

1. Pat scallops very dry. Season with salt and pepper.
2. Heat oil in skillet over high heat until smoking. Place scallops clockwise, leaving space.
3. Sear 2 min without touching — resist the urge. Flip when deeply golden. Add butter, baste 1 min. Squeeze lemon.

Plate: Mound risotto in center of warm bowl. Arrange 3 scallops on top, seared-side up. Scatter shiitake bacon. Drizzle any pan butter around.

What You're Learning

• Risotto: gradual stock addition develops starch for creaminess without cream
• Scallop sear: dry surface + screaming hot pan + don't touch = perfect crust
• Multi-component timing: start with what takes longest, finish with what's fastest
• Composed plating: base → protein → garnish → sauce
• Shiitake bacon: plant-based umami and textural contrast