Seared Scallops With Basil Risotto

2 cups pineapple juice
1½ cups vegetable stock
3 tbsp butter
⅓ cup minced onion
1 tbsp minced garlic
1¼ cups uncooked rice
¾ cup freshly grated Parmesan cheese
1 tsp SIDS SALT & PEPPER
3 tbsp minced fresh basil
500 g scallops
2 tbsp rice bran oil, plus more as needed
½ cup microgreens, for serving

Combine the pineapple juice and stock in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic then cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
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.
Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
Pat the scallops dry, then season with SIDS SALT & PEPPER. Heat the oil in a medium frypan 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 pan and baste them with the oil. Continue cooking the scallops an additional 1 minute, until 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.
Garnish with microgreens and serve.