Seared Scallops with Squid Ink Risotto

The dish arrives unbothered by theatrics. Three scallops, their edges caramelized just enough, rest over a bed of black squid ink risotto. There are no distractions. No crisps, no drizzles. Just the scent of the ocean and a plate that speaks in steady, deliberate flavor.

At Rang’s Cocina Moderne, seafood is never dressed up to be something it’s not. Instead, it’s given space to be remembered. This dish does exactly that. It leans into simplicity, allowing the ingredients to carry their own weight. It’s not meant to steal the show, but it stays with you long after the last bite.

A QUIET ODE TO THE SEA

Chef Rang has always believed that scallops should be respected, not hidden behind sauces or overwhelmed by garnish. Her sear is intentional. The timing exact. What results is a scallop that’s sweet, yielding, and golden where it needs to be.

The squid ink risotto is its own quiet triumph, not just a vehicle for color, but a slow-built base of softened shallots, warm broth, and careful patience. The ink adds more than just brine; it adds soul. It lingers on the palate without overpowering, grounding the scallops in something deeper.

This isn’t a dish that tries to impress with novelty. It impresses by not trying at all.

The scallops with squid ink risotto earn their place on the Rang’s menu not by pushing boundaries, but by honoring the ones already set.

It’s a dish rooted in Mediterranean tradition, executed with clarity, and just enough restraint to let you taste what matters. It doesn’t borrow from other cuisines. It doesn’t try to be a twist. It simply reflects Rang’s approach to cooking: skillful, balanced, and always grounded in flavor.

Here, even the quietest dishes have something to say.