Seared Scallops with Creamy Pesto Risotto
Introduction
Imagine tender, golden-brown scallops perched atop a velvety, herbaceous risotto—the kind of dish that feels indulgent yet comforting. This Seared Scallops with Creamy Pesto Risotto combines the delicate sweetness of scallops with the nutty, aromatic richness of a basil pesto-infused risotto. Perfect for date nights, special dinners, or anytime you want to impress without stress, it’s a meal that delivers both elegance and flavor in every bite.
Ingredients
For the risotto
- 1 cup Arborio rice (200 g)
- 4 cups chicken or vegetable stock (960 ml), kept warm
- 1 small onion, finely chopped (70 g)
- 2 tbsp olive oil (30 ml)
- ½ cup dry white wine (120 ml)
- 3 tbsp unsalted butter (42 g)
- ½ cup grated Parmesan cheese (50 g)
- 3 tbsp basil pesto (45 g)
- Salt & pepper, to taste
For the scallops
- 12 large sea scallops (about 500 g / 1 lb), patted dry
- 2 tbsp olive oil (30 ml)
- 1 tbsp unsalted butter (14 g)
- Salt & pepper, to taste
- Optional garnish: fresh basil leaves or microgreens
Directions
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