Directions
- Prepare the Risotto Base
Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. - Toast the Rice
Add Arborio rice and stir for 1–2 minutes until the edges become slightly translucent and the grains are coated with oil. - Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed. This step adds depth and a subtle acidity to balance the creamy risotto. - Cook the Risotto Gradually
Add warm stock one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue for about 18–20 minutes until the rice is tender but still slightly al dente. - Finish the Risotto
Remove from heat. Stir in butter, Parmesan cheese, and basil pesto. Season with salt and pepper to taste. Keep warm while you prepare the scallops. - Sear the Scallops
Pat scallops dry to ensure a golden sear. Heat olive oil in a separate skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops 2–3 minutes per side until golden brown and just cooked through. Add butter in the last minute and spoon over the scallops for extra richness. - Plate the Dish
Spoon a generous portion of creamy pesto risotto onto each plate. Top with 3 seared scallops per serving. Garnish with fresh basil leaves or microgreens if desired.
Recipe Details
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty level: Medium
Variations & Substitutions
- Swap scallops with shrimp or seared chicken breast for a different protein.
- For a vegan version, use vegetable stock, vegan butter, and omit Parmesan cheese. Add nutritional yeast for a cheesy flavor.
- Try sun-dried tomato pesto or spinach pesto for a flavor twist.
Serving Suggestions
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