Lemon Butter Scallops Over Parmesan Risotto

Instructions

1. 1
   Keep chicken broth warm over low heat in a small saucepan.
2. 2
   In a wide pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Sauté shallot with a pinch of salt for 2 to 3 minutes until translucent.
3. 3
   Add Arborio rice and toast 1 to 2 minutes, stirring, until lightly fragrant. Deglaze with 1/2 cup white wine and stir until nearly absorbed.
4. 4
   Add hot broth 1 ladle at a time, stirring frequently and adding more as each addition is absorbed. Cook 18 to 20 minutes until the rice is al dente and the mixture is creamy.
5. 5
   Off heat, stir in Parmesan and black pepper. Adjust salt and loosen with a splash of hot broth if needed. Cover to keep warm.
6. 6
   Pat scallops very dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering.
7. 7
   Sear scallops 1.5 to 2 minutes on the first side until golden, then 1 to 1.5 minutes on the second side until just opaque. Transfer to a plate.
8. 8
   Reduce heat to medium. Add garlic to the skillet and cook 20 to 30 seconds. Deglaze with 1/4 cup wine or broth, simmer 1 to 2 minutes, then whisk in 3 tablespoons cold butter off heat until glossy. Stir in lemon juice, lemon zest, and optional red pepper flakes. Season to taste.
9. 9
   Spoon risotto into bowls, top with scallops, drizzle with sauce, and garnish with parsley or chives. Serve with lemon wedges.