Prep Time

　　15 minutes

　　Total Time

　　1 hour

　　There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it’s important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you’ll be hard pressed to go without it ever again. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is your dish.

　　

Ingredients

4 servings

　　2 cups pineapple juice

　　1½ cups vegetable broth

　　3 tablespoons unsalted butter

　　⅓ cup minced yellow onion

　　1 tablespoon minced garlic

　　1¼ cups uncooked Arborio rice

　　¾ cup freshly grated Parmesan cheese

　　½ teaspoon kosher salt, plus more for seasoning

　　¼ teaspoon black pepper, plus more for seasoning

　　3 tablespoons minced fresh basil

　　1 pound sea scallops

　　2 tablespoons vegetable oil, plus more as needed

　　½ cup microgreens, for serving

　　

Step 1

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

　　

Step 2

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

　　

Step 3

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

　　

Step 4

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

　　

Step 5

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

　　

Step 6

Divide the risotto among serving plates and top with the scallops.

　　

Step 7

Garnish with microgreens and serve.

　　From The Secret Ingredient Cookbook: 125 Family-Friendly Recipes with Surprisingly Tasty Twists © 2021 by Kelly Senyei. Photography © 2021 by Robert Bredvad. Available from HMH Books & Media. Reprinted by permission of HarperCollins Publishers. All rights reserved.Buy the full book on Amazon.