Pesto-Stuffed, Prosciutto-Wrapped Scallops over a Sun-Dried Tomato Risotto with a Vodka Cream Sauce

Ingredients, Pesto

  • 20 large fresh basil leaves
  • 1 small clove garlic, peeled
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoons extra virgin olive oil

Ingredients, Scallops

  • 8, U-10 Scallops
  • Prosciutto to wrap, 1 slice per scallop, folded in half
  • 2 tablespoons olive oil

Ingredients, Vodka Cream Sauce

  • 1/3 cup vodka
  • 2/3 cup heavy whipping cream
  • 1 tablespoon pesto from above

Ingredients, Sun-Dried Tomato Risotto

  • 6 to 8 cups chicken or veggie stock
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 yellow onion, diced
  • 2 garlic cloves, minced
  • 4 sun dried tomatos, minced
  • 1 cup arborio rice, uncooked
  • 1/2 cup dry white wine (optional)
  • 1/2 cup parmesan, freshly grated
  • 1/8 cup heavy whipping cream
  • 1/8 cup spinach


  • Food Processor
  • Rice Pan
  • Stock Pan
  • Suaté Pan
  • Cutting Boards
  • Small Bowls for Prep

Directions, Pesto

  1. Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
  2. Cut most but not all of the way through the equator of each scallop; then smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop and wrap with a prosciutto slice, folded in half lengthwise.

Directions, Risotto

  1. Heat broth in a saucepan over medium-low. Simmer is okay, don’t boil.
  2. Heat butter and olive oil in rice pan over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
  3. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
  4. Pour in wine and minced sun-dired tomato. Stir and cook over medium-low heat until most of the liquid is absorbed.
  5. Begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth, with each cup taking 3-5 minutes to absorb. The rice should have a slight bite to it, but not be crunchy at all.
  6. Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.

Directions, Scallops and Vodka Sauce

  1. Put sauté pan over high heat for a minute; add 2 tablespoons olive oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
  2. Take pan off heat and add 1/3 cup vodka to deglaze, scraping up bits.
  3. Return to heat, add 2/3 cups cream, wisking to reduce.
  4. Add 1 tablespoon pesto.
  5. Reheat scallops in sauce very briefly and serve over risotto, topped with Vodka sauce.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.