Pan-Seared Scallops with Saffron Risotto & Crispy Prosciutto di Parma

Experience the pinnacle of Italian coastal dining. This dish combines the "Gold of the Kitchen"—Saffron—with the delicate sweetness of jumbo sea scallops. The secret lies in the mantecatura process, creating a risotto so creamy it flows like "all’onda" (like a wave) on the plate, contrasted by the sharp, salty crunch of oven-crisped Prosciutto di Parma.

Ingredients

For the Saffron Risotto

• 1 cup Carnaroli or Acquerello rice (the "King of Rice")
• 4 cups Shellfish or chicken bone broth, kept at a simmer
• 1/2 tsp Persian or Italian Saffron threads
• 2 Shallots, brunoise (finely minced)
• 1/2 cup Dry Italian white wine (e.g., Vermentino or Pinot Grigio)
• 2 tbsp Cold unsalted cultured butter
• 1/2 cup Parmigiano Reggiano, finely grated
• 2 tbsp Extra virgin olive oil

For the Scallops & Garnish

• 6 Jumbo U10 Sea Scallops (dry-packed)
• 3 slices Prosciutto di Parma
• 1 tbsp Neutral high-smoke point oil (Grapeseed or Avocado oil)
• 1 tbsp Unsalted butter
• Garnish: Micro-arugula or chive flowers
• Seasoning: Flaky sea salt (Maldon) and freshly cracked white pepper

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Cooking Instructions

1. Prepare the Crispy Prosciutto

Preheat your oven to 375°F (190°C). Lay the prosciutto slices on a parchment-lined baking sheet. Bake for 8–10 minutes until deep red and crispy. Let them cool, then break them into rustic shards.

2. The Saffron Infusion

In a small bowl, take a ladle of the warm stock and add the saffron threads. Let them bloom for at least 10 minutes to release their vibrant color and earthy aroma.

3. Toast the Risotto

In a heavy-bottomed pan or copper pot, heat the olive oil over medium heat. Add the shallots and sweat until translucent (do not brown). Add the rice and toast for 2–3 minutes until the edges of the grains are translucent but the center is white. You should hear a "pearling" sound.

4. The Deglaze and Simmer

Pour in the white wine and stir until completely absorbed. Begin adding the stock one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle. Halfway through, pour in the saffron-infused stock. Continue until the rice is tender but retains a firm "al dente" bite (approx. 18–20 minutes).

5. The Mantecatura

Remove the risotto from the heat. This is the most important step for creaminess. Vigorously stir in the cold butter and Parmigiano Reggiano. Cover and let rest for 2 minutes while you sear the scallops.

6. The Perfect Sear

Pat the scallops extremely dry with paper towels—moisture is the enemy of a good crust. Season with salt and white pepper. Heat a stainless steel skillet with neutral oil until just starting to smoke. Place scallops in the pan (clockwise to keep track) and sear undisturbed for 2 minutes. Add 1 tbsp of butter to the pan, flip the scallops, and baste with the foaming butter for 1 more minute. Remove immediately.

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Serving Suggestions

To plate, spoon a generous portion of the Saffron Risotto onto the center of a warmed shallow bowl. Tap the bottom of the plate to allow the risotto to spread evenly. Place three scallops atop the rice. Garnish with the shards of crispy prosciutto and microgreens. Finish with a final drizzle of premium extra virgin olive oil and a pinch of flaky salt.

Wine Pairing: Pair with a chilled Franciacorta or a crisp Verdicchio dei Castelli di Jesi to cut through the richness of the butter and complement the saffron.