Seared Sea Scallops: Chef Anthony G. Russo

Seared Sea Scallops 

Servings: 2



  • 10-12 U10 sea scallops (10 or fewer to the pound)
  • 1 tsp olive oil
  • 1 tbsp unsalted butter 
  • ¼ tsp Kosher salt and pepper


  • 8 Ounces pre-cooked lobster meat
  • ½ cup sweet corn kernels
  • 1 ½ cups Arborio rice 
  • 4 cups chicken stock 
  • ½ cup dry white wine
  • ½ cup diced onion
  • 3 tbsp unsalted butter (divided)
  • 1 tbsp olive oil
  • ¼ cup parmesan cheese 
  • 1 tbsp Italian parsley (chopped)
  • Kosher salt (to taste)

Tomato Vodka Cream:

Preferred brand of jarred vodka sauce 



  1. Heat sauté pan on medium-high heat for 1 minute, add olive oil and heat for 1 more minute
  2. Season scallops with salt and pepper, add to pan and let sear for 1 minute
  3. Add butter and let brown for two minutes
  4. Turn scallops over and let brown for two more minutes, then take the scallops off heat and reserve for plating


  1. Heat chicken stock to a simmer in a medium saucepan, then lower heat to keep the stock hot
  2. In a large, heavy-bottomed saucepan, heat the oil and 1 tbsp of butter over medium heat. Once the butter has melted, add the chopped onion and sauté for 2-3 minutes or until the onions are slightly translucent 
  3. Add the rice and stir briskly, making sure the grains are coated with oil and melted butter without letting the rice turn brown 
  4. Add the wine and stir until the liquid is fully absorbed 
  5. Add a ladle of hot chicken stock and stir until fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue for 20-30 minutes until the grains are tender but still firm to the bite without being crunchy
  6. Stir in the remaining 2 tbsp of butter, the parmesan cheese, parsley, corn and lobster meat. Heat through and season with kosher salt to taste. 
  7. Heat tomato vodka cream