Seared Scallops with Creamy Pesto Risotto

• Grapefruit or orange segments (for brightness)
• Toasted almonds or pine nuts (for crunch)

👩‍🍳 Instructions

1️⃣ Sear the Scallops:

1. Pat the scallops very dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil and butter in a skillet over medium-high heat until hot and shimmering.
3. Add scallops and sear for 2–3 minutes per side, without moving them, until a golden crust forms. Remove and set aside on a warm plate.

2️⃣ Start the Risotto Base:

1. In a saucepan, heat olive oil over medium heat.
2. Add finely chopped shallot and minced garlic. Cook for 2–3 minutes until softened and fragrant.

3️⃣ Cook the Risotto:

1. Add Arborio rice and toast for 1–2 minutes, stirring constantly.
2. Pour in the white wine and stir until absorbed.
3. Begin adding warm broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
4. Continue this process for about 20–25 minutes until the rice is al dente and the risotto is creamy and loose.

4️⃣ Finish with Creamy Flavor: