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Sea Scallops with Squash Risotto and Brown Butter MICHAEL SYMON, CLINTON KELLY

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A dynamic duo!

ingredients
ZUCCHINI AND SUMMER SQUASH RISOTTO:
1 medium zucchini (finely diced)
1 medium summer squash (finely diced)
4 tablespoons olive oil (divided)
3 tablespoons unsalted butter
1 shallot (peeled, finely diced)
1/2 yellow onion (peeled, minced)
2 cups Arborio rice
1/2 cup rose wine
8 cups shrimp stock
3/4 cup Parmigiano-Reggiano (finely grated + more to serve)
Kosher salt and freshly ground pepper (to taste)
BROWN BUTTER SCALLOPS:
1 pound Dry Sea scallops (side-muscle removed)
1 large fennel bulb (trimmed, cut into 1/2-inch wedges with core removed)
1 pound Cipollini onions (peeled)
2 tablespoons olive oil (divided)
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper (to taste)

directions
For the Zucchini and Summer Squash Risotto: Preheat the oven to broil.
In a medium bowl, add zucchini, summer squash, and 1 tablespoon of olive oil. Season with salt and pepper and toss to combine. Transfer to a baking sheet and place in oven. Broil until tender, about 4-5 minutes. Remove from oven and set aside.
In a large saucepan over medium-high heat, add remaining 3 tablespoons of olive oil and butter. Once butter has melted, stir to combine, and add shallots and onions. Cook, stirring occasionally, until shallots and onions are translucent, about 1-2 minutes. Add rice, stirring to coat. Cook, stirring occasionally, until rice is opaque, about 2-3 minutes. Deglaze with wine and allow to cook until wine has been reduced by half, about 2 minutes.
Add 1 cup of shrimp stock to the rice and stir continuously until the stock has nearly absorbed, about 2 minutes. Continue to add stock, 1 cup at a time, stirring occasionally until nearly absorbed before adding the next cup. Repeat until the rice is tender and risotto is a creamy texture, about 20 minutes. Stir in Parmigiano-Reggiano and season with salt and pepper.
For the Brown Butter Scallops: Preheat the oven to 425ºF. Line a baking sheet with parchment paper and set aside.
In a medium bowl, add fennel, onions, and 1 tablespoon of olive oil. Toss to coat and season with salt and pepper. Transfer to prepared baking sheet and roast until golden brown, about 15-20 minutes. Remove from oven, transfer to platter and keep warm.
On a clean workspace, pat scallops dry with paper towels and season with salt and pepper.
Preheat a large cast iron skillet over high heat. Add remaining 1 tablespoon of olive oil, and place scallops in pan, leaving space in between to allow browning. Sear, without moving, until golden brown, about 1-2 minutes. Flip scallops and add butter. Once butter has melted and has started to turn golden and foamy, tip skillet towards you slightly, and spoon butter over the scallops. Baste scallops continuously, until cooked through with an opaque center, about 30 seconds to 1 minute. Remove from heat, transfer to platter with fennel mixture, and spoon sauce over the top.
To Serve: Divide risotto evenly amongst bowls. Top with vegetable mixture, scallops, and brown butter pan sauce. Serve.
Tip: Substitute the scallops for peeled, de-veined shrimp for a tasty twist!

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