Ingredients
Serves: 45
2 ½ tablespoons unsalted butter
1 small onion, diced
1 garlic clove, minced
1 cup arbario rice
½ cup dry sherry
1 ¾ cup chicken stock, divided
1 cup water
1 parmesan cheese rind
Pesto:
2 ½ cup broccoli florets
¼ cup parmesan cheese
1 garlic clove
¼ teaspoons salt
3 tablespoons chicken stock
2 tablespoon canola oil
Pepper
Scallops:
12 sea scallops
1 teaspoon butter
1 teaspoon olive oil
Salt and pepper
Preparation
