Description
A creamy basil risotto topped with perfectly seared sea scallops. This elegant yet comforting dish features silky Arborio rice infused with fresh basil and finished with golden, restaurant-quality scallops.
Ingredients
1 tablespoon butter
2 tablespoons olive oil
1/3 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup fresh basil leaves, divided
6 cups chicken broth (or 4 cups canned broth and 2 cups water), warmed
Salt and pepper, to taste
1 tablespoon unsalted butter
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish
12 medium fresh sea scallops, patted very dry
1 tablespoon butter
1 tablespoon olive oil
Instructions
- Heat 1 tablespoon butter and 2 tablespoons olive oil in a heavy saucepan over medium heat.
- Add the chopped onion and cook until translucent and fragrant.
- Stir in the Arborio rice, coating each grain with fat, then pour in the white wine and cook until absorbed.
- Add half of the basil and begin adding warm broth 1/2 cup at a time, stirring constantly and allowing it to absorb before adding more.
- Continue cooking for 20–25 minutes until the rice is tender but slightly firm.
- Season with salt and pepper, then remove from heat.
- Stir in the remaining butter, Parmesan cheese, and remaining basil until creamy.
- In a separate pan over high heat, heat 1 tablespoon butter and 1 tablespoon olive oil.
- Add the scallops and sear for about 2 minutes per side until deeply golden.
- Season scallops with salt and pepper.
- Spoon risotto into bowls and top with three scallops each.
- Garnish with fresh basil and serve immediately.
Notes
Fresh basil is essential for the best flavor.
Pat scallops very dry to achieve a proper sear.
Lemon zest can be added at the end for extra brightness.
Shrimp or sautéed mushrooms can be substituted for scallops.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
