I’ll forever have core memories of @gordongram losing his mind over risotto on Hell’s Kitchen. Arugula has become my fav pesto for seafood. It also works really well in risotto, which is much easier to prepare than I thought 🤣
For the Arugula pesto:
1. Combine all ingredients in a blender. Blend until smooth.
For the Risotto:
1. Heat butter in a large pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.
2. Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Season with a pinch of salt. 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 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.
3. Season with salt to taste.
4. Remove from the heat and add 1/2 the arugula pesto. Toss to mix and add more to taste. I used most.
5. Divide and transfer to bowls when ready to serve topped with 4 scallops each.
For the Scallops:
1. Pat scallops as dry as possible using two sheets of paper towel. Season all over with salt and pepper.
2. Add 2-3 tsp of oil to a skillet or stainless pan and bring to high heat. Once the oil smokes add the scallops and sear for 1 minute 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. Add a tbsp of butter to the pan and coat the scallops. Finish with a drizzle of fresh lemon juice.
