Wild Scallops Champaign Risotto

Directions

1. Saute a minced shallot in oil until softened.
2. Add the rice and toast for a few minutes.
3. Pour in the champagne and reduce until syrupy.
4. Add a cup of vegetable stock to the rice stirring vigorously until thickened, and repeat until you’ve used all the stock.
5. Stir and grated Parmesan and set aside.

Sear the Scallops

1. Pat the wild-caught scallops very dry and season with salt and pepper.
2. Add oil to the pan over medium-high heat, and add the scallops.
3. After a few minutes, add two tablespoons of butter and distribute throughout the pan.
4. Once the scallops release, flip them and brown the other side.
5. Let the scallops rest for a few minutes to release their juices.
6. Carefully ad the scallops and spoon over risotto.