Basil Pesto Risotto with Pan-Roasted Scallops
Substitute arugula for the spinach for a more peppery taste in the pesto if desired. Substitute pistachios for the pine nuts if preferred.
Add 4 to 5 pimento peppers marinated in olive oil, centers removed, to the pesto if desired.
Remove scallops from the refrigerator 20 to 30 minutes before cooking to drain out excess water.