Diver Scallops Recipe
Succulent diver-caught scallops, seared to golden perfection, served over a creamy, rich risotto. Drizzled with a vibrant pesto for a fresh, herbaceous finish, this dish brings together the delicate sweetness of the scallops with the smoothness of the risotto and the bright flavors of the pesto.
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Ingredients
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For the Diver Scallops
For the Risotto
For the Pesto
Method
Cooking the Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the risotto cooking process.
- 2
Sauté Aromatics
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and minced garlic, sautéing until soft and translucent, about 2-3 minutes.
- 3
Toast the Rice
Stir in 1 cup of Arborio rice, allowing it to toast for about 1-2 minutes until it's slightly translucent around the edges.
- 4
Add Wine
Pour in 1 cup of dry white wine and stir until it's mostly absorbed by the rice.
- 5
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish the Risotto
Once cooked, remove the skillet from heat and stir in 1 cup of grated Parmesan cheese along with salt and black pepper to taste. Keep warm while you prepare the scallops.
Cooking the Diver Scallops
- 7
Prepare Scallops
Pat the diver-caught scallops dry with paper towels. Season both sides with salt and black pepper.
- 8
Heat the Pan
In a large skillet, heat 2 tablespoons of olive oil over high heat until shimmering.
- 9
Making the Pesto
- 10
Blend the Ingredients
In a food processor, combine 2 cups of fresh basil leaves, 1 tablespoon of pine nuts, 1 minced garlic clove, and 1/4 cup of grated Parmesan cheese. Pulse until finely chopped.
- 11
Add Olive Oil
With the food processor running, slowly drizzle in 1/4 cup of olive oil until the mixture is well combined and smooth. Season with a pinch of salt to taste.
Plating the Dish
- 12
Serve the Risotto
Spoon the creamy risotto onto each plate as a base.
- 13
Add Scallops
Place 3 seared scallops on top of the risotto for each serving.
- 14
Drizzle with Pesto
Drizzle the prepared pesto sauce over the scallops and risotto just before serving.
- 15
Garnish and Serve
Garnish with extra basil leaves or Parmesan if desired, and serve immediately.
