Seared Scallops with Creamy Pesto Risotto

 How to Make It :

 Sear the Scallops to Perfection:

Season scallops with salt and pepper. Heat olive oil and butter in a hot skillet over medium-high. Sear scallops 2–3 minutes per side until golden brown with a crispy crust—this is your fancy weeknight win right here!

 Start the Risotto Base:

In a separate saucepan, heat olive oil. Add shallots and garlic, cooking until soft and fragrant—this sets up a next-level dinner experience with real flavor depth.

 Cook the Risotto Slowly:

Stir in Arborio rice and toast for 1–2 minutes. Add wine and stir until absorbed. Gradually add broth, one ladle at a time, stirring constantly—this technique brings that ultra-creamy, rich texture risotto is known for.

 Mix in the Flavor Bombs:

When rice is tender and creamy (about 20–25 min), stir in Parmesan, pesto, cream, lemon juice, salt, and pepper. It becomes a creamy comfort food masterpiece you’ll crave again and again.

 Plate & Finish with Style:

Spoon risotto into bowls, top with perfectly seared scallops, grapefruit or orange segments for brightness, and a sprinkle of toasted nuts for crunch. It’s a chef-level presentation with real flavor fireworks!

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serves: 2
Calories: ~620 per serving | Protein: ~35g per serving