Scallops are one of my favorite foods ever. There’s something so simple and yet so savory about them. I had a dish similar to this for lunch at a cute restaurant last summer, and when I saw that scallops were on sale this week, I knew it was what I’d be making. I had to use frozen peas because fresh weren’t available, but it was still good. It would have been a lot better with fresh peas though. Frozen just never has that same…pea-ness (that’s what she said). I might mix it up with a different vegetable next time, since the peas are what I remember the being so delicious last time, but I’m not sure what else would be good. Maybe it’s just a recipe that should wait until summer…
- olive oil
- 1/2 vidalia onion, diced
- 2 c. arborio rice
- 2 c. white wine
- 4 c. chicken stock
- 1 c. peas
- 1 lb. scallops
- 1/4 c. basil, chopped
1. Make basil oil: In food processor, combine basil and about 1/4 c. olive oil. Blend well. Set aside.
1. Heat a little oil in a large skillet, over medium high heat. Add onion and cook until soft. Add rice. Stir until heated and almost translucent.
2. Add wine in 1/2 cup increments, stirring nearly constantly. When out of wine, switch to stock until rice is soft and creamy, and won’t absorb more liquid.. This process should take about a half hour. Stir in peas.
3. Heat a second pan over high heat. Dry scallops with a paper towel. When pan is very hot, add scalops. Cook about 3 minute on each side.
4. Arrange a portion of rice in a dish. Top with scallops. Dallop on about 1 T. of the Basil-oil mixture for each serving.