Seared Scallops With Basil Risotto

Ingredients

• 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

Description

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.