Name: Seared Scallops With Basil Risotto
Prep time: 15 minutes
Total time: 1 hour
Yield: 4 servings
Ingredients: 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

A shallow bowl of three seared scallops on a bed of risotto and garnished with micro basil.

Photo by Joseph De Leo, Food Styling by Christopher Barsch

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.