Sea Scallops with Arugula Pesto Risotto

A flavorful risotto dish featuring tender sea scallops and a vibrant arugula pesto, with a rich, creamy texture perfect for seafood lovers.

By @kitchenswagger

Original recipe source

Cook time: 45 minutes

Servings: 2

Ingredients

• 2 tablespoons butter
• 1.5 units shallot minced
• 1.5 cloves garlic minced
• 1 cup Arborio rice
• 0.5 cups white wine
• 0 salt to taste
• 5.5 cups chicken broth warm
• 0 arugula pesto half portion
• 8 jumbo sea scallops muscle removed
• 0 salt to taste
• 0 pepper to taste
• 3 teaspoons oil for searing
• 1 tablespoon butter
• 0.5 unit lemon juice fresh
• 3 cups baby arugula loosely packed
• 3 tablespoons walnuts
• 1 clove garlic
• 0.67 cups parmesan cheese
• 0.67 cups olive oil
• 0.5 unit lemon juice squeezed
• 0 sugar tiny pinch, optional
• 0 salt to taste

Instructions

1. Heat butter in a large pan over medium heat. Add minced shallot and garlic and simmer until softened, about 1-2 minutes.
2. Add Arborio rice and stir for 1 minute. Pour in white wine and simmer for an additional minute. Season with a pinch of salt.
3. Gradually add the warm chicken broth to the pan, ½ cup at a time, stirring after each addition until the broth is 2/3 absorbed before adding more. Continue until the risotto is soft and creamy, about 30 minutes.
4. Remove risotto from heat and mix in half of the arugula pesto. Toss to combine, adding more pesto to taste. Serve in bowls.
5. Pat scallops dry using paper towels. Season with salt and pepper.
6. Heat oil in a skillet until it begins to smoke. Add scallops to the pan to sear for 1 minute per side until a golden crust forms.
7. Add a tablespoon of butter to the pan, swirling to coat the scallops, and finish with a drizzle of lemon juice.
8. Prepare the arugula pesto by combining arugula, walnuts, garlic, parmesan cheese, olive oil, lemon juice, sugar, and salt in a blender and blend until smooth.