Blackened Scallops Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Scallops

   Rinse the scallops under cold water and pat them dry with paper towels. Season them with blackening seasoning, salt, and pepper.

2. 2

   Sauté the Onion

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped white onion and sauté until soft and translucent, about 5 minutes.

3. 3

   Cook the Risotto

   Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is slightly toasted. Pour in the chicken broth, one cup at a time, stirring continuously until the liquid is absorbed before adding the next cup.

4. 4

   Add Crawfish and Tomatoes

   After about 15 minutes of cooking the risotto, add the crawfish, sun-dried tomatoes, and stewed tomatoes. Continue to stir and cook until the rice is creamy and al dente, about 5-10 more minutes.

5. 5

   Cook the Scallops

   In another skillet, heat the remaining tablespoon of olive oil over high heat. Add the seasoned scallops and cook for about 2-3 minutes on each side until they are blackened and cooked through.

6. 6

   Finish the Risotto

   Remove the risotto from heat and stir in the pesto. Adjust seasoning with salt and pepper if needed.

7. 7

   Serve

   To serve, plate the risotto and top with blackened scallops. Enjoy!