Baked Scallops On Red Risotto Cakes

1. 1

   for sweet tarragon pesto:

2. 2

   remove tarragon leaves from stems, and place in food processor with garlic, almonds, lemon juice and honey, and blend thoroughly. Emulsify with about 4 tablespoons olive oil then add asiago to finish.

3. 3

   for risotto cakes:

4. 4

   prepare risotto substituting half of the tomato juice for some of the water, season with salt and pepper, then cool completely. Seperate the eggs, and mix the egg whites with the rest of the tomato juice, and work the mixture in with the cooled risotto. Form the mixture into golf ball sized portions and flatten (the mixture should be very loose and malleable) Heat olive oil in skillet until just smoking, and place the risotto cakes in one by one, cooking for a minute or so on each side, until the protruding grains begin to take on a bit of extra color. Set the crisped cakes aside on brown paper to drain.

5. 5

   for scallops:

6. 6

   Heat oven to 400 degrees, toss scallops in olive oil and salt and pepper, then place on greased baking sheet. Bake in oven for about 10 minutes or until the corners of the scallops begin to brown.

7. 7

   assembly:

8. 8

   arrange the risotto cakes on a platter, and place one scallop on top of each cake. Garnish each scallop with one half teaspoon pesto, and a bit of lemon zest.

* Per serving · 4 servings · Values may vary.