Cook risotto according to packaging. Remove lid and add white wine, cheese and
herb-ed butter.
Wrap scallops with
pancetta and broil for 6 minutes. Top
risotto with carrots and fresh pesto.
Ingredients:
4 large sea scallops
1 cup risotto
2 slices of Parma ham
½ cup shredded mozzarella cheese
1 tablespoon herbed butter
¼ cup white wine
1 small julienned carrot
Salt and pepper to taste
For the pesto:
½ cup fresh mint
1/3 cup pine nuts
2 garlic cloves
½ basil fresh basil
¼ cup Romano cheese
¼ cup extra virgin olive oil
Squeeze of fresh lemon juice
Puree in food processor
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