Seared Scallops with Creamy Lemon Rice, Asparagus and Toasted Hazelnuts

Instructions

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   1. Heat the fish or seafood stock in a small saucepan over low heat until steaming but not boiling, about 185°F to 195°F (85°C to 90°C). Keep it warm.

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   2. Pat the scallops very dry with paper towels and season them with half of the salt and the black pepper. Refrigerate while you prepare the base.

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   3. In a wide skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds more.

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   4. Stir in the arborio rice and cook for 1 minute to lightly toast it. Pour in the dry white wine and cook until almost fully evaporated, about 2 minutes.

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   5. Add the hot stock gradually, about 1/2 cup at a time, stirring often and waiting until the rice absorbs the liquid before adding more. Cook for 16 to 18 minutes until the rice is creamy and al dente.

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   6. While the rice cooks, heat another skillet over medium-high heat. Add 1/2 tablespoon olive oil and sauté the asparagus for 3 to 4 minutes until tender-crisp. Season with a pinch of salt. Remove and set aside.

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   7. In the same skillet, add the toasted hazelnuts and warm them for 30 seconds to deepen their aroma. Remove and set aside.

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   8. When the rice is ready, lower the heat and stir in the heavy cream, Parmesan, lemon zest, lemon juice, parsley, and 1 tablespoon butter. Adjust with the remaining salt if needed. Fold in the sautéed asparagus and keep warm over very low heat.

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   9. Heat a clean heavy skillet over high heat until very hot. Add the remaining 1/2 tablespoon olive oil. Place the scallops in the pan, leaving space between them, and sear for 1 1/2 to 2 minutes per side, until golden outside and just opaque in the center. The skillet surface should be very hot, about 400°F to 425°F (205°C to 220°C).

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    10. Spoon the creamy lemon rice onto each plate, top with the scallops, and finish with the toasted hazelnuts. Add freshly ground black pepper to taste and serve immediately.