Parmesan Risotto With Seared Sea Scallops, Oil Cured Tomatoes, Artichoke Hearts, Arugula, Basil Oil Recipe
Make Parmesan Risotto With Seared Sea Scallops, Oil Cured Tomatoes, Artichoke Hearts, Arugula, Basil Oil Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Parmesan Risotto
For the Seared Sea Scallops
For Garnish
Method
For the Parmesan Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir to coat the grains with oil. Toast the rice for about 2 minutes, stirring constantly.
- 4
Add Wine
Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed by the rice.
- 5
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- 6
Finish the Risotto
Stir in the grated Parmesan cheese and 2 tablespoons of unsalted butter. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.
For the Seared Sea Scallops
- 7
Prepare the Scallops
Pat the sea scallops dry with paper towels and season with salt and black pepper.
- 8
Sear the Scallops
In a large skillet, heat 2 tablespoons of olive oil over high heat until shimmering. Add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
For Garnish
- 9
Assemble the Dish
In serving bowls, place a generous scoop of the Parmesan risotto. Top with seared scallops, chopped oil-cured tomatoes, quartered artichoke hearts, and fresh arugula. Drizzle with basil oil before serving.