Seared Scallops from Mastro's feature tender, golden-brown scallops perfectly caramelized on the outside, served atop a bed of creamy risotto and garnished with fresh herbs, delivering a harmonious blend of buttery and savory flavors with a luxurious texture.
Equipments
- Heavy-bottomed skillet or sauté pan
- Tongs
- Fish spatula
- Mixing bowls
- Medium saucepan
- Wooden spoon
- Ladle
- Chef’s knife
- Cutting board
- Microplane or zester (for garnish)
- Plate (for resting scallops)
- Measuring cups and spoons
Ingredients
- 1 lb (450g) large sea scallops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- 1 cup Arborio rice
- 3 cups chicken stock (or seafood stock), warmed
- 1 small shallot
- 2 cloves garlic
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter (for risotto)
- 1/4 cup freshly chopped parsley
- 1 tablespoon chopped chives
- Lemon zest (for garnish)
Large sea scallops are the star ingredient, so choosing fresh, dry-packed scallops without added preservatives ensures the best caramelization and buttery flavor. Arborio rice must be used to achieve the creamy texture characteristic of classic risotto. Warming the chicken or seafood stock before adding it to the risotto helps maintain a consistent cooking temperature for even absorption. Incorporating unsalted butter and Parmesan cheese at the end intensifies the richness and creaminess of the dish. Your Seared Scallops from Mastro's copycat menu will deliver the perfect balance of tender scallops atop a luxuriously smooth risotto garnished with fresh herbs and lemon zest.
Instructions
- Instructions:
- Pat scallops dry on both sides with paper towels.
- Season scallops with salt and freshly ground black pepper.
- Heat heavy-bottomed skillet over medium-high heat.
- Add 2 tablespoons unsalted butter and 1 tablespoon olive oil to skillet.
- When butter is foaming, add scallops to skillet in a single layer.
- Sear scallops undisturbed for 2–3 minutes, until golden-brown crust forms.
- Flip scallops using tongs or a fish spatula.
- Sear other side for 1–2 minutes, until just cooked through.
- Remove scallops to a resting plate; tent loosely with foil.
- Finely chop shallot and garlic.
- In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat.
- Add shallot and garlic; sauté until translucent and fragrant.
- Stir in 1 cup Arborio rice; toast for 1–2 minutes.
- Pour in 1/2 cup dry white wine; stir until mostly absorbed.
- Add warm chicken stock, 1 ladle at a time, stirring continuously.
- Wait until each addition is absorbed before adding more stock; continue until rice is creamy and al dente.
- Stir in 1/2 cup grated Parmesan cheese and 1/4 cup heavy cream.
- Season risotto with salt and pepper to taste.
- Stir in freshly chopped parsley and chopped chives.
- Plate risotto in shallow bowls.
- Arrange seared scallops on top of risotto.
- Garnish with additional herbs and lemon zest.
- Serve immediately.
Substitution
Seared Scallops from Mastro's copycat menu showcase perfectly caramelized scallops served over creamy risotto with fresh herb garnish. If fresh sea scallops are unavailable, dry-packed or frozen scallops can be used, but ensure they are thoroughly patted dry to achieve proper searing. Substitute chicken stock with seafood stock for a more pronounced ocean flavor in the risotto, or use vegetable stock for a lighter option. Olive oil can replace butter in the searing process if you prefer a higher smoke point, but butter is essential for finishing the risotto to maintain its rich texture. Your careful attention to temperature and timing will ensure the scallops remain tender while developing a golden crust.
Tips
Ensure your scallops are thoroughly patted dry to achieve a perfect sear that results in a caramelized crust without steaming. Use a heavy-bottomed skillet to maintain even heat and avoid overcrowding the pan, which can trap moisture and prevent browning. While cooking risotto, patience is key--add warm stock gradually and stir continuously to release the rice's starch, creating that creamy texture. When plating, serve seared scallops immediately over risotto to preserve their tender texture and vibrant flavor.
Nutritions
Seared scallops provide a rich source of lean protein and essential omega-3 fatty acids, supporting heart health and muscle repair. The risotto base, made from Arborio rice, offers complex carbohydrates and fiber for sustained energy release. Parmesan cheese and butter add calcium and healthy fats, while fresh herbs like parsley and chives contribute antioxidants and vitamins. Your meal combines balanced macronutrients and micronutrients that fuel your body and enhance overall wellness.
Storage
Store leftover seared scallops and risotto separately in airtight containers to maintain their textures. Refrigerate both within 2 hours of cooking and consume within 1-2 days for optimal freshness and flavor. Reheat scallops gently using a low-heat skillet and warm risotto on the stovetop with a splash of stock to restore creaminess without overcooking.
Variation or Alternatives
Instead of traditional sea scallops, you can use bay scallops for a smaller, sweeter variation that cooks faster, perfect for a quicker meal. Swap chicken stock with a rich seafood broth to intensify the oceanic flavors of your risotto. For a dairy-free option, replace butter and cream with coconut milk and olive oil without compromising creaminess. You might also finish the scallops with a squeeze of fresh lemon juice for a vibrant brightness that balances their buttery texture.
Allergies
Seared scallops from Mastro's contain shellfish, a common allergen that may cause severe reactions in sensitive individuals. The dish also includes dairy ingredients such as butter, Parmesan cheese, and heavy cream, which can trigger lactose intolerance or milk protein allergies. You should exercise caution if you have known allergies to seafood or dairy products before enjoying this meal.
Why this recipe?
Seared Scallops from Mastro's restaurant are celebrated for their perfectly caramelized crust and tender, juicy interior, delivering a harmonious blend of texture and flavor. The dish often features a delicate balance of fresh scallops paired with complementary ingredients like garlic butter, herbs, and citrus, enhancing its rich seafood essence. Your palate can experience a gourmet seafood delight that captures the essence of fine dining, making it worth attempting a copycat recipe at home. Recreating this menu item allows you to enjoy a restaurant-quality dish with personalized flair and fresh ingredients.