Pea Risotto with Scallops and Basil Oil

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.

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