- Cook the Risotto: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning the garlic.
- Toast the Rice: Add the Arborio rice to the pan and stir it into the onions and garlic, allowing it to toast for 1-2 minutes. This step helps to release the rice’s natural starches and gives the risotto its signature creamy texture.
- Add the Wine (optional): If using white wine, pour it in now and stir until it is mostly absorbed by the rice. If you prefer a non-alcoholic version, you can skip this step and proceed directly with adding the broth.
- Cook the Risotto: Gradually add the warm broth, one ladleful at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes. You may not need all the broth, so be sure to taste the rice for doneness as you go.
- Finish the Risotto: Once the rice is cooked and creamy, stir in the Parmesan cheese, heavy cream, and pesto. Season with salt and pepper to taste. The pesto adds a fresh, herbal flavor to the creamy risotto, making it the perfect base for the seared scallops.
- Cook the Scallops: While the risotto is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the scallops to the pan. Make sure the scallops are spaced out evenly and not overcrowded. Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust and are opaque in the center. Be careful not to overcook them, as they can become rubbery.
- Plate and Serve: Spoon a generous amount of creamy pesto risotto onto each plate. Arrange the seared scallops on top of the risotto. Garnish with extra pesto, freshly cracked black pepper, and a sprinkle of Parmesan cheese for added richness.
- Serve and Enjoy: Serve your Seared Scallops with Creamy Pesto Risotto immediately, with a side of garlic bread or a light salad for a complete, gourmet meal.
Notes
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