Asparagus risotto, baby arugula, basil-infused olive oil

In a saucepan, heat the vegetable broth over low heat. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted. Add the white wine and let it evaporate.

Prepare the Risotto

Gradually add the vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 18-20 minutes until the rice is creamy and al dente. Stir in the grated Parmesan cheese, season with salt and black pepper, and cover to keep warm.

Cook the Risotto

Trim the asparagus ends and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Prepare the Asparagus

Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat the remaining butter and 2 tablespoons of basil-infused olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Do not overcrowd the pan.

Sear the Scallops

Spoon the risotto onto plates, top with the seared scallops, and arrange the blanched asparagus and baby arugula alongside. Drizzle with additional basil-infused olive oil before serving.

seared georges bank scallops

Recipe information

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