Pan Seared Scallops over Parmesan Risotto with Arugula Pesto

For the Risotto:

1. Heat 2 tablespoons butter in a large pan over medium heat. Add minced shallot and garlic. Simmer until softened, 1-2 minutes. Add mushrooms, and cook for 1-2 additional minutes.
2. Add Arborio rice and stir for 1 minute. Add the white wine and simmer for an additional minute. Add warm chicken broth to the pan ½ cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 30-40 minutes. The chicken broth will absorb in about 2 minutes or so after each addition.
3. Season generously with salt and pepper and stir in 1/3 cup Parmesan cheese. Divide and transfer to bowls when ready to serve.

For the Scallops:

1. Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. 
2. Add canola or vegetable oil to a skillet or stainless pan and bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
3. Divide scallops and serve over risotto in a bowl and drizzle with arugula pesto.

For the Pesto:

1. Combine 2 cups baby arugula, 3 tablespoons pine nuts, 1 garlic clove, 2/3 cup grated parmesan cheese, and 2/3 cup olive oil in a blender. Blend until smooth. Use more olive oil if needed so it’s thin enough to easily drizzle. Season with salt to taste.