Pistachio Crusted Day Boat Scallops Recipe
Rosewater Risotto & Fermented Garlic Honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scallops
Rosewater Risotto
Fermented Garlic Honey
Method
Fermented Garlic Honey
- 1
Prepare the Fermented Garlic Honey
In a clean jar, combine honey, garlic cloves, and apple cider vinegar. Seal the jar and let it sit at room temperature for 1-2 weeks, shaking it gently every few days.
Rosewater Risotto
- 2
Cook the Risotto
In a saucepan, heat vegetable broth and keep it warm. In another pot, melt butter over medium heat, add chopped onion and garlic, and sauté until translucent. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes. Stir in parmesan cheese, rosewater, salt, and pepper to taste.
Scallops
- 3
Prepare the Scallops
Preheat the oven to 400°F (200°C). Finely chop the pistachios and mix with salt and black pepper. Pat the scallops dry, brush with olive oil, and press the pistachio mixture onto the top of each scallop. Place the scallops on a baking sheet and roast in the oven for 10-12 minutes until golden and cooked through.
