Seared Scallops with Parmesan Risotto

Instructions

1. 1

   Warm the broth in a saucepan. In a large pot, sauté the diced onion in 1 tbsp oil and 1 tbsp butter for 4 minutes.

2. 2

   Stir in the rice for 1 minute, then add broth one ladle at a time, stirring often and adding more as it absorbs, for about 20 minutes until creamy and tender.

3. 3

   Stir in the peas, parmesan, 1 tbsp butter, and lemon zest; season with salt and pepper.

4. 4

   Pat the scallops dry, season, and sear in the remaining oil and butter in a very hot skillet 2 minutes per side until golden.

5. 5

   Spoon risotto into bowls and top with the scallops and a squeeze of lemon.