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Seared Scallops with Creamy Pesto Risotto: Elevate Dinner!

Seared Scallops with Creamy Pesto Risotto
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Tender, creamy, aromatic, and restaurant-worthy dish featuring seared scallops served with creamy pesto risotto.

Ingredients

Scale
  • For the Scallops:
  • 12 large sea scallops
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  • 2 garlic cloves, sliced
  • For the Risotto:
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 ½ cups Arborio rice
  • 4 cups warm vegetable or seafood broth
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • For the Pesto:
  • 1 cup fresh basil leaves
  • ¼ cup olive oil
  • 2 tablespoons pine nuts or almonds
  • 1 garlic clove
  • ¼ cup grated Parmesan cheese
  • Salt to taste

Instructions

  1. MAKE THE PESTO: Blend basil, garlic, nuts, cheese, and oil until smooth. Season and set aside.
  2. COOK THE RISOTTO: Sauté shallot and garlic. Add rice and toast. Add broth gradually, stirring constantly. Cook 18–20 minutes till creamy. Stir in cheese, butter, and pesto.
  3. SEAR THE SCALLOPS: Season scallops. Sear in oil and butter 2–3 minutes each side. Add garlic slices at end to toast in butter.
  4. ASSEMBLE: Serve risotto in bowls. Top with scallops and drizzle garlic butter. Garnish with herbs and roasted garlic slices.

Notes

  • Suggested Dressing: Light arugula salad with lemon vinaigrette balances richness perfectly.
  • Use plant-based butter and cheese for dairy-free.
  • Try brown rice (longer cook time) for more fiber.
  • Sear scallops just right — don’t overcook.

Nutrition

Find it online: https://www.homeydishes.com/seared-scallops-creamy-pesto-risotto-recipe/