Ingredients:

  • 10 large sea scallops, patted dry (approximately 250g / 8.8 oz)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (15g / 0.5 oz)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g / 1 oz)
  • 2 cloves garlic, minced (about 2 tsp)
  • 1/4 cup dry white wine (60 ml), such as Sauvignon Blanc
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 1 tablespoon chopped fresh parsley (optional)
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 75g / 2.6 oz)
  • 1 cup Arborio rice (200g / 7 oz)
  • 1/2 cup dry white wine (120 ml)
  • 4 cups hot chicken or vegetable broth (950 ml)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (450g / 1 lb)
  • 1/4 cup grated Parmesan cheese (25g / 0.8 oz), plus more for serving
  • 2 tablespoons unsalted butter (30g / 1 oz)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté onion, add rice and toast. Deglaze with wine. Gradually add warm broth, stirring frequently, until absorbed.
  2. Lightly steam, boil, or roast the asparagus until tender-crisp.
  3. Stir in cooked asparagus, Parmesan cheese, and butter. Season to taste.
  4. Melt butter in the same skillet. Add garlic and red pepper flakes (if using) and cook briefly. Deglaze with white wine, then add lemon juice and parsley. Simmer until slightly reduced.
  5. Pat scallops dry and season with salt and pepper. Heat oil and butter in a separate skillet over medium-high heat. Sear scallops for 2-3 minutes per side, until golden brown and cooked through.
  6. Spoon risotto onto plates. Top with seared scallops and drizzle with lemon-butter sauce. Garnish with extra Parmesan cheese, if desired.