Description
This recipe combines perfectly seared scallops with creamy mushroom risotto drizzled with fragrant basil oil for a gourmet dining experience at home.
Ingredients
Units
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Basil Oil:
- 1/2 cup packed fresh basil leaves, stemmed and washed
- 1/4 cup extra virgin olive oil
- 1 tablespoon water
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
Risotto:
- 8 cups low-sodium vegetable or chicken broth
- 1 tablespoon unsalted butter, plus more for finishing
- 1 large shallot, finely chopped
- 1/2 pint button mushrooms, cleaned and large chopped
- Kosher salt
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan cheese
Instructions
- Make Basil Oil: Blend basil, olive oil, water, garlic, salt, and red pepper flakes until smooth. Strain and set aside.
- Prepare Risotto: In a pot, heat broth and keep warm. In another pot, sauté shallot and mushrooms, add rice, stir in wine, and gradually add broth until rice is creamy. Stir in Parmesan and butter.
- Cook Scallops: Sear scallops in a hot pan until caramelized.
- Serve: Spoon risotto onto plates, top with scallops, and drizzle basil oil.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Adjust the amount of red pepper flakes to suit your spice preference.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg