Seared Scallops over Arugula Pesto Risotto

• temps total: 35 minutes

Ingrédients

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8 jumbo sea scallops, muscle removed

5-6 cups warm chicken broth

1 cup Arborio rice

1/2 cup white wine

1-2 shallots, minced

1-2 garlic cloves, minced

2 tbsp butter + more for scallops

Salt/pepper to taste

Lemon juice for scallops

oil for searing

Arugula pesto:

3 cups baby arugula, loosely packed

3 tbsp walnuts or pine nuts

1 garlic clove

2/3 cup grated parmesan cheese

2/3 cup olive oil

Half a lemon juice squeezed

Tiny pinch of sugar (optional to offset bitterness)

salt, to taste

Instructions

Heat butter in a large pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.

Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Season with a pinch of salt. Add warm chicken broth to the pan ½ cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 30 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.

Season with salt to taste.

4.Remove from the heat and add 1/2 the arugula pesto. Toss to mix and add more to taste. I used most.

Divide and transfer to bowls when ready to serve topped with 4 scallops each.

For the scallops:

Pat scallops as dry as possible using two sheets of paper towel. Season all over with salt and pepper.

Add 2-3 tsp of oil to a skillet or stainless pan and bring to high heat. Once the oil smokes add the scallops and sear for 1 minute per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.

Add a tbsp of butter to the pan and coat the scallops. Finish with a drizzle of fresh lemon juice.

For the arugula pesto:

Combine all ingredients in a blender. Blend until smooth.

Notes

Arugula Pesto has become my fav pesto for seafood. It also works really well in risotto, which is much easier to prepare than I thought.

What about the golden italian rule -> seafood =/ parmesan ?

Pesto/risotto is honestly my only exception.

kitchenswagger @ 3w • Author @gosus91 I actually add in stages - the video is just sped up significantly so it looks like all at once. I add larger additions so it's less maintenance. The key is keeping it simmering in broth consistently so it continues to cook. I'm sure both methods work just fine!

arancini for my family gatherings and look like a super star with very little stress