Basil Pesto Risotto with Pan-Roasted Scallops
Fine dining does not have to be complicated and with this creamy risotto you will see why. This is an amazing dish that will have your guests or family wanting to see your culinary degree.
Recipe Summary test
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.