I started to post these two recipes separately, but you know what? You're not going to find a better pairing, so let's just keep the band together. This makes 2 servings, with probably a little risotto leftover.
Note: Make the pesto at least 2 hours in advance, to marinate the scallops. Best way to cook this is with four hands. One person tends the risotto while the other preps the skillet/grill and scallops for cooking. Allow about 30-35 minutes for the risotto and just 5-7 minutes for the scallops to cook.
Ingredients - Parmesan Risotto
4 cups chicken broth
3/4 cup dry arborio rice
1/2 cup white wine
2/3 cup shredded parmesan cheese
1 shallot, minced
2 garlic cloves, minced
1 Tablespoon olive oil
1/4 cup fresh, Italian parsley leaves, minced
Salt
Pepper
Cooking - Parmesan Risotto
- Heat 1 Tablespoon olive oil in large skillet or shallow pan over medium heat. Add shallot and garlic, then saute until softened (2 minutes).
- Add dry arborio rice and stir for one minute. Add white wine and simmer for another minute.
- Add chicken broth to pan 1/2 cup at a time, stirring constantly. Allow rice to absorb most of the broth after each 1/2 cup addition (keep stirring and allow about 2-3 minutes between additions).
- After 4 cups of broth and proper stirring and time, risotto will be soft and creamy. Season with salt and pepper and stir in cheese and parsley.
Ingredients - Pesto Scallops:
12 fresh scallops
4 slices prosciutto
2 shallots, peeled and chopped
4 garlic cloves, peeled and chopped
1 cup fresh, Italian parsley leaves
2 Tablespoons fresh tarragon leaves
1 Tablespoon fresh oregano leaves
1/8 teaspoon salt
1/4 cup olive oil
Additional olive oil for pan
Preparation - Pesto Scallops:
Dry the scallops on paper towel. Combine all ingredients * but the scallops and prosciutto * in a food processor and pulse to make a paste. Mix 1/4 cup of this pesto with the scallops and marinate in the refrigerator, covered, 2-8 hours. Refrigerate the rest of the pesto.
Cooking - Pesto Scallops:
- Heat a grill pan, skillet or griddle on the stovetop and coat with oil.
- Chop the prosciutto and saute until crispy. Drain on paper towel and set aside.
- Thread the scallops onto skewers, if you wish. Re-oil the pan/skillet and heat over high heat. Cook scallops for 3-4 minutes until a golden crust forms. Flip and turn off heat until other side is golden, about 2-3 more minutes.
Serving:
Serve scallops on a bed of risotto. Drizzle with extra pesto and sprinkle with crispy prosciutto. A green vegetable would be nice addition to the meal, like sauteed spinach or roasted baby broccoli with garlic.
A Little Backstory:
Five random thoughts ...
1. A bottle of French rose wine is quite lovely with this dish.
2. Grow your own herbs. Just a couple Tablespoons of fresh tarragon or oregano is stupidly expensive -- a few times the cost of a whole plant that will last you the year.
3. They say risotto is difficult to cook, but the key is stirring and patience.
4. There was a point about 1 cup into the chicken broth adventure, when Brian and I were relying on each other's expertise, and we realized neither of us had cooked risotto from scratch before. Just goes to show you a little confidence goes a long way in cooking something new.
5. How weird is it that I've never dated a guy before who likes seafood? Is seafood-hater a "type"? I suppose during my marriage I could've cooked more lobster and scallops just for myself, but that would've been .... shellfish. (Yeah, I know. I'll see myself out.)
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