Seared Scallops with Black Risotto & Green Puree

Step 1

Heat oven to 400°F. Toss cherry tomatoes with 0.5 tbsp butter on a sheet pan.

Step 2

Roast tomatoes until blistered and soft, about 10 minutes. Set aside.

Step 3

Melt 1 tbsp butter in a large skillet over medium. Stir rice until translucent at edges, 2 minutes.

Step 4

Pour wine into the pan, stirring until absorbed, about 1 minute.

Step 5

Add warm broth one ladle at a time, stirring frequently. Each addition takes 2–3 minutes to absorb.

Step 6

When rice is creamy and al dente (about 16 minutes total), stir in squid ink until fully black.

Step 7

Remove risotto from heat. Finish with 1 tbsp butter, salt, and pepper to taste.

Step 8

Pat scallops very dry. Season generously with salt and pepper on both sides.

Step 9

Heat 1 tbsp butter in a separate skillet over medium-high until foaming.

Step 10

Sear scallops 90 seconds per side without moving. Edges should turn golden and opaque.

Step 11

Blend arugula with 1 tbsp butter, salt, and 2 tbsp warm water until smooth bright-green puree.

Step 12

Spoon black risotto into bowls. Top with 3 scallops, roasted tomatoes, and a dollop of arugula puree.