Seared Day Boat Scallops over Spring Vegetable Risotto

Seared Day Boat Scallops over Spring Vegetable Risotto

Ying loves scallops, so for our second year anniversary I cooked her seared scallops over a spring vegetable risotto.  The risotto consisted of sweet corn, carrots, asparagus, fava beans, and finished off with pea tendrils  and parmesan cheese!  The sweetness of the scallop worked really well with the risotto.  As for the scallops this was the first time i cooked them correctly.  The trick is to make sure they patted dry, season with salt/pepper, and sear on high heat for 2 minutes each side with a high cooking temp oil.  Finish off with some lime zest and pair with a good botte of chardonnay!