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Basil Pesto and Scallop Risotto
with Baby Tomato, Arugula and Spinach Salad
This decadent meal of buttery jumbo sea scallops and umami-rich basil pesto risotto will have you skipping that dinner reservation in favour of a cozy night in!
227 g
Sea Scallops
()
¾ cup
Arborio Rice
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
4 tbsp
White Cooking Wine
()
28 g
Pine nuts
()
1 unit(s)
Vegetable Broth Concentrate
¼ cup
Basil Pesto
()
½ cup
Parmesan Cheese, shredded
()
1 tbsp
Balsamic Vinegar
()
2 tbsp
Unsalted Butter*
()
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Combine 4 1/2 cups (5 1/2 cups) warm water and broth concentrate in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.Meanwhile, peel, then finely chop shallot.Halve tomatoes.Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add tomatoes to the bowl with dressing, then stir to coat.
Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pine nuts to a plate.
Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until butter is melted, then add shallots. Cook, stirring occasionally, until softened, 2-3 min. Add rice. Cook, stirring often, until toasted, 1-2 min. Add cooking wine. Cook, stirring often, until evaporated, 1-2 min.Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 24-28 min.
When the last cup of broth has been absorbed, reduce heat to low. Add half the pesto and half the Parmesan. Stir often, until cheese melts, 1-2 min. Season with salt and pepper, to taste.
When the risotto is almost finished, pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then scallops. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
Add arugula and spinach mix to the bowl with tomatoes and dressing (from step 1). Toss to coat. Divide risotto between bowls, then top with scallops.Drizzle remaining pesto over top.Serve salad alongside.Sprinkle pine nuts and remaining Parmesan over salad.
