Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon

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.

Equipment

• Instant-read thermometer Recommended: ThermoWorks ThermoPop 2
• Stainless steel skillet Recommended: Tramontina 12-Inch Tri-Ply Clad Stainless Steel Fry Pan
• Tongs Also good: Wok Spatula

Chef Notes

• The most important thing: 165°F internal for breast, 175°F for thighs. Thighs are more forgiving — they stay juicy even slightly overcooked.
• Pat the surface completely dry before it hits the pan. Moisture is the enemy of a good sear — it creates steam instead of crust.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.
• If you're unsure about doneness, use an instant-read thermometer. It removes all guesswork and costs less than one ruined dinner.

Common Substitutions

Ingredient	Substitution	Notes
Chicken	Turkey or firm tofu	Turkey is closest. Tofu for plant-based — press and season well.
Scallops	Large shrimp or firm tofu	Shrimp: sear quickly. Tofu: press and sear for crust.
Bacon	Pancetta or turkey bacon	Pancetta is unsmoked. Turkey bacon is leaner.
Butter	Ghee or olive oil	Ghee for similar richness. Olive oil for dairy-free.
Cream	Coconut cream or cashew cream	Coconut adds sweetness. Cashew is most neutral.

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

Foundations Referenced

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

What You're Practicing

Plating is the final technique — composing a dish on the plate with intention. Color contrast, height, negative space, and sauce placement all affect how food is perceived before the first bite. Visit Techniques for more on presentation.

Sautéing is the workhorse technique of home cooking — high heat, a small amount of fat, and constant motion. The French word means "to jump," and that's exactly what the food should do in the pan. This technique transfers to every cuisine and every ingredient. Visit Techniques for more on stovetop methods.