Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid.

Step 2

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent after about 5 minutes. Add the rice and cook and stir for 1 minute.

Step 3

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy about 30 minutes.

Step 4

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside while you cook the scallops.

Step 5

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops for an additional 1 minute, until they are no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Divide the risotto among serving plates and top with the scallops.

Step 7

Garnish with microgreens and serve!

Credit to: https://www.epicurious.com/recipes/food/views/seared-scallops-with-basil-risotto