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Tuesday, August 10

Seared scallops with basil risotto

Active: 1 hour; Serves: 4

Pineapple juice

2 cups

Vegetable broth

1 ½ cups

Butter, unsalted

3 tablespoons

Onions, yellow, minced

1/3 cup

Garlic, minced

1 tablespoon

Rice, arborio, uncooked

1 ¼ cups

Parmesan, freshly grated

3/4 cups

Salt

½ teaspoon +

Pepper, freshly ground

¼ teaspoon +

Basil, fresh, minced

3 tablespoons

Sea scallops

1 pound

Vegetable oil

2 tablespoons +

Microgreens

½ cup

  1. Combine the juice and broth in a medium saucepan set over medium heat. 
  2. Bring the mixture to a simmer, then cover with a lid and remove from the heat. 
  3. Heat the butter in a large saucepan set over medium-low heat. 
  4. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. 
  5. Add the rice and cook, stirring, for 1 minute. 
  6. Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. 
  7. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunch, about 30 minutes. 
  8. Stir in the cheese, salt, and pepper, then turn off the heat and stir in the basil; set aside, covered, while you cook the scallops. 
  9. Pat the scallops dry, then season with salt and pepper. 
  10. Heat the oil in a medium skillet set over medium-high heat. 
  11. Once the oil is hot, add half of the scallops and cook undisturbed for 2 minutes. 
  12. Flip the scallops once, then tilt the skillet and baste them with the oil. 
  13. Continue cooking the scallops an additional 1 minute, until no longer translucent. 
  14. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed. 
  15. Divide the risotto among serving plates and top with the scallops. 
  16. Garnish with the microgreens and serve. 
Recipe from The Secret Ingredient Cookbook, July 2021.