Best 5 Basil Pesto Risotto With Pan Roasted Scallops Recipes

BARLEY RISOTTO WITH SCALLOPS AND RED PEPPER SAUCE

Steps:

• Position an oven rack about 6 inches from the heat source and preheat the broiler.
• Halve the bell pepper lengthwise and remove the seeds and stem. Place the pepper cut-side down on a baking sheet and broil until the skin is blackened in places, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel and discard the charred skin. Put the roasted pepper, 1 tablespoon of the mascarpone, 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender and blend until smooth. Reserve the pepper sauce.
• Toast the barley in a heavy dry 4-quart pot over medium heat, stirring constantly, until the barley is fragrant and golden, 7 to 10 minutes. Transfer to a bowl. Bring the broth and 2 cups water to a simmer in a saucepan.
• Heat 2 tablespoons of the oil in medium pot over medium heat. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat in oil. Add the wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup of the hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding the next, until the barley looks creamy and is just tender but still toothsome, about 35 minutes (you may have a little broth left over).
• Stir in the Parmigiano-Reggiano and remaining 3 tablespoons mascarpone; season with salt and pepper. Stir in the chives and thin with some of the remaining broth if desired. Keep warm.
• Pat the scallops dry, sprinkle with the fennel seed and season with salt and pepper. Heat a heavy large nonstick skillet over medium-high heat, then add the remaining 1 tablespoon oil. Add the scallops and cook until well browned, 3 to 4 minutes. Flip and continue to cook until firm to the touch, about 2 minutes more.
• Spoon the risotto into 4 bowls. Top evenly with the scallops and drizzle with some pepper sauce. Sprinkle each bowl with chopped fresh chives.
• Copyright 2010 Television Food Network, G.P. All rights reserved

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS

Steps:

• Place basil, spinach, and pine nuts in the bowl of a food processor and pulse to chop. Add 2 tablespoons olive oil in a steady stream until pesto is creamy, stopping to scrape down sides. Stir in 1 tablespoon Parmesan cheese and black pepper with a spoon.
• Heat chicken stock and water in separate saucepans over medium heat until simmering, about 5 minutes; reduce heat, cover, and keep warm.
• Melt 2 tablespoons butter in a large saucepan over medium heat until foamy. Add shallots; cook and stir until soft, about 5 minutes. Add rice and saffron; stir until coated with butter. Pour in wine and simmer until absorbed, about 5 minutes.
• Pour enough warm stock into the saucepan to barely cover the rice; cook and stir until absorbed. Continue adding stock, and then water, stirring constantly, until each addition is absorbed and rice is tender yet firm to the bite and risotto is thick and creamy, about 20 minutes.
• Spoon pesto into risotto. Remove saucepan from heat; stir in 1/3 cup Parmesan cheese.
• Pat scallops dry with paper towels and season with salt and pepper.
• Melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Arrange scallops in the hot skillet and cook, without touching, until deep golden brown underneath, about 2 minutes. Flip each scallop and sear on the second side until golden brown, about 2 minutes more.
• Serve scallops over risotto.

BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS

Steps:

• Place basil, spinach, and pine nuts in the bowl of a food processor and pulse to chop. Add 2 tablespoons olive oil in a steady stream until pesto is creamy, stopping to scrape down sides. Stir in 1 tablespoon Parmesan cheese and black pepper with a spoon.
• Heat chicken stock and water in separate saucepans over medium heat until simmering, about 5 minutes; reduce heat, cover, and keep warm.
• Melt 2 tablespoons butter in a large saucepan over medium heat until foamy. Add shallots; cook and stir until soft, about 5 minutes. Add rice and saffron; stir until coated with butter. Pour in wine and simmer until absorbed, about 5 minutes.
• Pour enough warm stock into the saucepan to barely cover the rice; cook and stir until absorbed. Continue adding stock, and then water, stirring constantly, until each addition is absorbed and rice is tender yet firm to the bite and risotto is thick and creamy, about 20 minutes.
• Spoon pesto into risotto. Remove saucepan from heat; stir in 1/3 cup Parmesan cheese.
• Pat scallops dry with paper towels and season with salt and pepper.
• Melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Arrange scallops in the hot skillet and cook, without touching, until deep golden brown underneath, about 2 minutes. Flip each scallop and sear on the second side until golden brown, about 2 minutes more.
• Serve scallops over risotto.

SCALLOP RISOTTO

Steps:

• Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
• While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
• Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
• Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
• Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.