Risotto isn't hard to make!!! It just takes time and care - so try it - you will not be disappointed!
What you will need:
12-14 diver scallops
1 cup risotto rice
1 yellow onion
1 cup dry white wine
box of chicken stock
1 & 1/4 cup chopped asparagus
2 cloves garlic
1/4 cup parmesan cheese
2-3 tbsp unsalted butter
2-3 tbsp olive oil
First remove the little rectangular muscle off each scallop - google "cleaning scallops" if you can't find it or don't know what to look for.
Then pat them dry with some paper towels.
Now for the risotto... melt a little butter (1.5 tbsp?) and a couple tbsp olive oil.
Add the chopped onion first and cook until it just starts to brown - then add the rice and let it toast in the oil/butter. Keep it moving so the rice does not burn.
After about 5 minutes, add a splash of white wine. The trick to risotto is to keep it moving. Then when almost all the liquid is gone, you want to add more. Next add a splash of chicken stock. Alternate white wine and chicken stock for about 15-20 minutes. You will see the rice turn thick and creamy.
After about 10 minutes of cooking the risotto, add the zest of one lemon, two chopped garlic cloves and about 1/4 cup of grated parmesan cheese.
When the risotto is about 10 minutes from being done, add the chopped asparagus and squeeze the juice from one lemon in. Turn the heat to low - now cook those scallops...
Heat a large frying pan with another butter/olive oil mixture - about a tbsp of each - season the scallops on each side with kosher salt and pepper. When the pan is very hot (just about smoking) add the scallops and do not move them!
After about 3 minutes, see if they are nice and brown - they should release from the pan to cook the other side. If they are sticking a little, try to use a hamburger flipper to really get under the crust before turning.
The asparagus should be cooked but still have a nice crunch. The lemony risotto goes great with the mouth watering crust on the scallops! Delicious!