Scallops Over Arugula Pesto Risotto
A simple risotto recipe mixed with fresh arugula pesto and topped with perfectly seared sea scallops.
Servings: 2
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: 1g | Calories: 1442kcal | Carbohydrates: 94g | Protein: 31g | Fat: 105g | Saturated Fat: 24g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 59g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 3106mg | Potassium: 624mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1367IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 7mg