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Scallops with Basil Risotto

July 2, 2022
from Epicurious


2 cups pineapple juice

1½ cups vegetable broth

3 tablespoons unsalted butter

⅓ cup minced yellow onion

1 tablespoon minced garlic

1¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving


Step 1

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.

Step 2

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.

Step 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.

Step 4

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.

Step 5

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.

Step 6

Divide the risotto among serving plates and top with the scallops.

Step 7

Garnish with microgreens and serve.

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