SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
BASIL PESTO
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables.
Nutrition Facts :
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS
Fine dining does not have to be complicated and with this creamy risotto you will see why. This is an amazing dish that will have your guests or family wanting to see your culinary degree.
Provided by cpd354
Categories Risotto
Time 1h
Yield 2
Number Of Ingredients 18
Steps:
- Place basil, spinach, and pine nuts in the bowl of a food processor and pulse to chop. Add 2 tablespoons olive oil in a steady stream until pesto is creamy, stopping to scrape down sides. Stir in 1 tablespoon Parmesan cheese and black pepper with a spoon.
- Heat chicken stock and water in separate saucepans over medium heat until simmering, about 5 minutes; reduce heat, cover, and keep warm.
- Melt 2 tablespoons butter in a large saucepan over medium heat until foamy. Add shallots; cook and stir until soft, about 5 minutes. Add rice and saffron; stir until coated with butter. Pour in wine and simmer until absorbed, about 5 minutes.
- Pour enough warm stock into the saucepan to barely cover the rice; cook and stir until absorbed. Continue adding stock, and then water, stirring constantly, until each addition is absorbed and rice is tender yet firm to the bite and risotto is thick and creamy, about 20 minutes.
- Spoon pesto into risotto. Remove saucepan from heat; stir in 1/3 cup Parmesan cheese.
- Pat scallops dry with paper towels and season with salt and pepper.
- Melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Arrange scallops in the hot skillet and cook, without touching, until deep golden brown underneath, about 2 minutes. Flip each scallop and sear on the second side until golden brown, about 2 minutes more.
- Serve scallops over risotto.
Nutrition Facts : Calories 1045.8 calories, Carbohydrate 92.8 g, Cholesterol 109.8 mg, Fat 57.8 g, Fiber 2.9 g, Protein 33.4 g, SaturatedFat 21.7 g, Sodium 1475.3 mg, Sugar 2.1 g
More about "basil pesto risotto with pan roasted scallops recipes"
PESTO RISOTTO (READY IN 40 MINUTES!) - CHEF SAVVY
From chefsavvy.com
5/5 (2)Total Time 40 minsCategory Side DishCalories 556 per serving
- Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
PERFECTLY SEARED SCALLOPS WITH BASIL PESTO
From simplesassyscrumptious.com
BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO RECIPE
From pinchofyum.com
BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS RECIPE
From recipeso.net
BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS | RECIPE | BASIL PESTO ...
From pinterest.com
BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS RECIPE
From cookthismeal.com
BEST PESTO RECIPE - HOW TO MAKE HOMEMADE BASIL PESTO - DELISH
From delish.com
BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS - EASY COOK FIND
From easycookfind.com
SEARED SCALLOPS WITH BASIL RISOTTO - THE DAILY MEAL
From thedailymeal.com
BASIL PESTO RISOTTO - THREE OLIVES BRANCH
From threeolivesbranch.com
HOW TO MAKE BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS RECIPE
From slurrp.com
SPINACH BASIL PESTO RISOTTO - THE PIONEER WOMAN
From thepioneerwoman.com
PESTO-ISH RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS | RECIPESTY
From recipesty.com
30+ RECIPES THAT USE PESTO (EASY WAYS TO USE PESTO) - PLATINGS
From platingsandpairings.com
BASIL RISOTTO WITH SEARED SEA SCALLOPS - TASTY KITCHEN
From tastykitchen.com
CLASSIC BASIL PESTO - EATINGWELL
From eatingwell.com
ALLRECIPES
PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love