Pesto Risotto with buttery seared scallops

The decadent combination between the creamy, garlicky risotto and the buttery soft scallops is sure to impress anyone you serve.

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Pesto Risotto with Buttery Seared Scallops

Yield 4

Author Kirsten Deneka

Cook time

45 Min

Total time

45 Min

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Ingredients

Risotto

• 1 ½ cups aborio rice
• 4 ½ vegetable broth
• 1 cup white wine
• ½ white onion
• 2 tbsp butter
• 2 tbsp olive oil
• Squeeze of lemon

Pesto (makes about ¾ cup)

• ½ cup pine nuts
• 4 (1 inch) cubes of pecorino romano
• 3 garlic cloves
• 2 cups loosely packed basil
• ~ ½ cup olive oil
• Salt & Pepper to taste
• 20 scallops (5 per person)
• Toasted pinenuts & cheese for topping

Instructions

1. Add broth to a pot on the stove and set to low heat.
2. Dice onion and saute on medium heat with olive oil and butter until it’s softened.
3. Add aborio rice and saute for another 2-3 minutes or until the rice toasts and looks a little white.
4. Add white and turn the heat to low and cook for another 3-4 minutes or until it’s evaporated.
5. Add a ladle of warm broth every 5-7 minutes or until it looks dry and do this in batches until all the broth is absorbed.
6. Prepare the pesto and stir into the risotto. Keep on low and stir consistently.
7. In a separate pan, heat a stainless steel pan on medium heat until water splashed bounces and smoothly glides on the pan. Remove the water and add 2 tbsp of neutral oil.
8. Add the scallops in small batches and sear on 2 minutes per side. In the last 30 seconds, add a tbsp of butter and baste the scallops.
9. Serve the risotto warm with the scallops and pine nuts and parmesan and enjoy :)

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