Pan-Seared Scallops with Pea Risotto and Browned Mushrooms

Instructions

1. 1

   Warm the stock and blend the peas

   Pour the stock into a small saucepan and keep it warm over low heat. Blend 1 cup of the peas with about ½ cup of the warm stock — it does not need to be perfectly smooth.

2. 2

   Start the risotto

   Heat the olive oil in a wide saucepan over medium heat. Add the shallot and a small pinch of salt and cook for 3 to 4 minutes, until soft. Add the rice and stir for 1 minute. Pour in the wine and cook until it has mostly evaporated (if skipping the wine, start with a ladleful of stock instead).

3. 3

   Add the stock gradually

   Add the warm stock about ½ cup at a time, stirring every so often and waiting until most of the liquid has been absorbed before adding more. After 17 to 20 minutes, taste the rice — it should be creamy and tender but not mushy.

4. 4

   Finish the risotto

   Stir in the blended peas and the remaining whole peas and cook for another 2 minutes. Take the pan off the heat and stir in the Parmesan and butter, then season with salt and pepper. The risotto should be loose enough to settle across the bowl rather than sit in a stiff mound. Cover it and set it aside, keeping a little warm stock nearby in case it needs loosening before serving.

5. 5

   Brown the mushrooms

   Heat ½ tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms in one layer and leave them alone for 2 minutes, then stir and cook for another 2 to 3 minutes. Add the butter and a pinch of salt, cook for another minute, then transfer the mushrooms to a plate.

6. 6

   Prep the scallops

   Remove the small side muscle from the scallops when present. Pat them very dry with paper towels — damp scallops will steam instead of browning. Season both sides with salt and pepper.

7. 7

   Sear the scallops

   Wipe out any burnt mushroom bits, then heat the remaining tablespoon of oil over medium-high heat. The pan should be properly hot before the scallops go in. Place the scallops in the skillet with space between them and leave them untouched for about 2 minutes. Flip once the bottoms are deeply golden and release from the pan without sticking, then cook the second side for 60 to 90 seconds — the centers should still feel slightly springy. Transfer them to the plate with the mushrooms.

8. 8

   Make the quick sauce

   Lower the heat to medium. Pour the stock or wine into the scallop pan and scrape up the browned bits, letting it bubble for about a minute. Add the cream and simmer for another minute or two, until slightly thickened. Turn off the heat and stir in the butter and 1 teaspoon of lemon juice. Taste and add a little more lemon if needed.

9. 9

   Serve

   Stir a splash of warm stock into the risotto if it has thickened while sitting. Spoon the risotto into two shallow bowls, add the mushrooms and scallops, then spoon a little sauce around them — keep the sauce off the browned tops of the scallops so the crust stays crisp. Finish with chopped chives or pea shoots, or leave it alone.