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Arugula pesto makes this scallops and risotto dish so flavorful and fresh. The base risotto is made with shallots, garlic, white wine, and fresh arugula pesto. It’s cheesy, creamy, garlicky, peppery, and easy to make!
I love arugula pesto thanks to its versatility. I can use it more readily on a variety of dishes such as meat, fish, or even roasted potatoes. One thing to note, arugula tends to be bitter. A small pinch of sugar can add balance but its not always necessary.
If you’re looking for other date-night-worthy seafood dishes, try my bacon-wrapped scallops, baked lobster tails, or fancy baked oysters! I also have another more traditional take on scallops over risotto.
Table of Contents
Ingredient Notes and Substitutions
- Large/jumbo sea scallops: get the largest scallops you can find. Baby scallops will shrink and is much harder to get a good uniform sear.
- Oil: canola, vegetable, or grapeseed oil works best thanks to their high smoke points. You can also use olive oil if that’s all you have.
- Butter: you can use salted or unsalted. You may need to add a pinch more salt if using unsalted butter.
- Chicken broth: I prefer low sodium so I can salt to taste. Look for a 48-ounce can so you have enough.
- Arborio rice: Arborio rice is the perfect short-grain rice for risotto because it’s capable of absorbing large amounts of liquid, creating a creamy texture.
- White wine: dry white wine is used to deglaze the pan however you can omit and use broth if you prefer. I usually save old white wine in the fridge for cooking.
- Grated parmesan cheese: always use freshly grated cheese for the best flavor. Pregrated cheeses are treated with preservatives that may prevent smooth melting.
- Shallots: shallots are fragrant and sweeter than onions, making them perfect for risotto. Always finely mince so they blend. You can use white or yellow onion as a substitute.
- Garlic: mince the garlic as fine as possible or use a microplane for even better results. Always use fresh garlic for the best flavor.
See the recipe card for full information on ingredients and quantities below.
How to Prep Sea Scallops
Most scallops will have a chewy side muscle that resembles a rectangular tag of tissue on the side of the scallop. Rinse scallops under cool water and then get them as dry as possible. pat scallops dry with a paper towel or a clean dish towel. Remove the side muscle by simply pulling it off with your hands. Note, the side muscle may not be as obvious as the ones pictured in the steps below.
Tips for Searing Scallops
- Getting the scallops as dry as possible is critical to getting a good sear. Do not skip this step.
- It’s important to get the pan hot before adding the scallops. This ensures a good caramelized sear.
- Use a small amount of canola, vegetable, or grapeseed oil for searing because they have higher smoke points.
- It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
Tips for Perfect Risotto
- Use a non-stick pan or a clean stainless steel pan. Cast iron may not be the best choice as the risotto will stick and burn the pan easily.
- Always use warm/hot chicken stock. Cold broth/stock will delay the cooking process each time you add it. Warm broth keeps risotto warm and sizzling.
- Don’t rush the process or let the broth/stock run dry. Dry risotto in the pan isn’t cooking. Conversely adding too much stock at once will just boil the risotto. You want just enough water to release the risotto’s starches and make it creamy.
- Cook on medium heat. You want a continuous low simmer the entire time. Too low and the risotto will never cook!
- Always add cheese, cream, and herbs at the end. You don’t want to interfere with the cooking process.
More Scallop Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Scallops Over Arugula Pesto Risotto
A simple risotto recipe mixed with fresh arugula pesto and topped with perfectly seared sea scallops.
Ingredients
- 8 jumbo sea scallops, muscle removed
- 5-6 cups hot chicken broth
- 1 cup arborio or carnaroli rice
- 1/2 cup white wine
- 1-2 shallots, minced
- 1-2 garlic cloves, minced
- 2 tablespoons butter + more for scallops
- Salt/pepper to taste
- Lemon juice for scallops
- oil for searing
Arugula pesto
- 3 cups baby arugula, loosely packed
- 3 tablespoons 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. Season with salt. Add the white wine and simmer for an additional minute. Add hot 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 20 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition. Season with salt to taste.
- 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 teaspoons 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 1 tablespoon 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
One thing to note, arugula tends to be bitter. A small pinch of sugar can add balance but its not always necessary.
Use a non-stick pan or a clean stainless steel pan. Cast iron may not be the best choice as the risotto will stick and burn the pan easily.
Always use warm/hot chicken stock. Cold broth/stock will delay the cooking process each time you add it. Warm broth keeps risotto warm and sizzling.
Don’t rush the process or let the broth/stock run dry. Dry risotto in the pan isn’t cooking. Conversely adding too much stock at once will just boil the risotto. You want just enough water to release the risotto’s starches and make it creamy.
Cook on medium heat. You want a continuous low simmer the entire time. Too low and the risotto will never cook!
Always add cheese, cream, and herbs at the end. You don’t want to interfere with the cooking process.
Nutrition
Serving: 1gCalories: 1442kcalCarbohydrates: 94gProtein: 31gFat: 105gSaturated Fat: 24gPolyunsaturated Fat: 16gMonounsaturated Fat: 59gTrans Fat: 0.5gCholesterol: 85mgSodium: 3106mgPotassium: 624mgFiber: 5gSugar: 5gVitamin A: 1367IUVitamin C: 7mgCalcium: 405mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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So good! It felt like a fancy date-night meal but was very easy to make. I love finding creative ways to use arugula, and this was perfect.
This is delicious!!