Seared Scallops With Basil Risotto

Seared Scallops With Basil Risotto
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 There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They are also a total blank canvas, 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 flavor. 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 most likely to find in a five-star restaurant, then this is your dish.Excerpted from THE SECRET INGREDIENT COOKBOOK © 2021 by Kelly Senyei. Photography © 2021 by Robert Bredvad. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Tribune Publishing may earn a commission if you purchase a product through one of our links.
Prep Time
Cook Time
Seared Scallops With Basil Risotto
Total time: 60 minutes
  • 2 cup pineapple juice
  • 1 1/2 cup vegetable broth
  • 3 tablespoon unsalted butter
  • 1/3 cup minced yellow onion
  • 1 tablespoon minced garlic
  • 1 1/4 cup arborio rice
  • 3/4 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 3 tablespoon minced fresh basil
  • 1 pound sea scallops, divided
  • 2 tablespoon vegetable oil, plus more as needed
  • 1/2 cup microgreens, for serving
  1. Combine 2 cups pineapple juice and 1 1/2 cups 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.
  2. Heat 3 tablespoons butter in a large saucepan set over medium-low heat. Add 1/3 cups minced onion and 1 tablespoon minced garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add 1 1/4 cups rice and cook, stirring, for 1 minute.
  3. 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.
  4. Stir in 3/4 cups Parmesan cheese, salt, and pepper, then turn off the heat and stir in 3 tablespoons basil.
  5. Pat 1 pound scallops dry, then season with salt and pepper. Heat 2 tablespoons 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 thescallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
  6. Divide the risotto among serving plates and top with the scallops. Garnish with microgreens and serve.