Scallop risotto

Instructions

1. In a saucepan, bring the chicken or vegetable broth to a simmer and keep it warm over low heat.
2. In a large skillet, heat 2 tablespoons (30ml) of olive oil over medium-high heat. Season the scallops with salt and pepper.
3. Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown and just cooked through. Remove from the skillet and set aside.
4. In the same skillet, reduce the heat to medium. Add 2 tablespoons (30g) of butter and the chopped onion. Cook until the onion is translucent, about 5 minutes.
5. Add the minced garlic and Arborio rice to the skillet. Stir for 1-2 minutes until the rice is lightly toasted.
6. Pour in the white wine and stir until it's fully absorbed by the rice.
7. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
8. Stir in the remaining 2 tablespoons (30g) of butter and the Parmesan cheese until the risotto is creamy and well combined.
9. Gently fold in the seared scallops and remove from heat. Season with salt and pepper to taste.
10. Garnish with chopped parsley before serving.