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1
Preheat your oven to 400 F.
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2
In a medium sized bowl toss tomatoes and garlic cloves in enough olive oil to coat them, then season with salt and pepper.
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3
Roast them in the oven on a rimmed sheet pan for 15 minutes or until tender.
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4
Remove pan from the oven and let the mixture cool.
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5
Remove garlic cloves from the skins and place in a food processor or blender with the tomatoes.
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6
Blend until smooth.
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7
Heat the stock to a simmer in a medium saucepan.
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8
In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat.
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9
When the butter has melted, add the onion.
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10
Saute for 2-3 minutes or until it is slightly translucent.
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11
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter.
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12
Saute for another minute, until there is a slightly nutty aroma.
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13
But dont let the rice brown.
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14
Add the tomato paste and vodka and cook while stirring, until the liquid is fully absorbed and the tomato paste is completely incorporated.
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15
Add a ladle of the hot stock to the rice and stir until the liquid is fully absorbed.
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16
When the rice appears almost dry, add another ladle of stock and repeat the process.
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17
Its important to stir constantly, to prevent burning, and add the next ladle as soon as the rice is almost dry.
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18
Continue adding a ladle of hot stock and stirring the rice while the liquid is absorbed.
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19
As it cooks, youll see that the rice will take on a creamy consistency as it begins to release its natural starches.
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20
Continue adding stock, a ladle at a time, for 30 minutes or until the grains are tender.
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21
At this point add the tomato garlic puree and stir in.
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22
Keep stirring until risotto is thickened.
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23
Season with salt and pepper.
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24
Turn heat off and prepare the scallops.
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25
Make sure the scallops are completely dry.
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26
Pat them dry with paper towels.
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27
Slice the prosciutto slices in half lengthwise and wrap the scallops.
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28
Season the scallops with salt.
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29
Add 2 tablespoons of olive oil to a skillet or saute pan on high heat.
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30
The pan needs to be screaming hot in order to properly sear the scallops.
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31
Add the scallops to the pan and cook 1 1/2 minutes on each side.
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32
Scallops should have a brown crust on the outside.
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33
Remove them from the pan when done.
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34
Serve risotto and scallops immediately and garnish with plenty of chopped basil.
