Seared Scallop Risottowith lemon butter & crispy sage

Directions

1. In a large flat-top pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
2. Stir in Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
3. Pour in the white wine and stir until it’s mostly absorbed by the rice.
4. Begin adding the warmed chicken stock one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency (about 18-20 minutes).
5. Stir in grated Parmesan cheese, season with salt & freshly ground black pepper to taste. Remove from heat and cover to keep warm.
6. On the flat-top griddle, heat 2 tablespoons olive oil over high heat until very hot.
7. Season the scallops with salt and freshly ground black pepper.
8. Place scallops on the hot surface and sear for about 1-2 minutes per side, or until they develop a golden brown crust and are slightly translucent in the center.
9. Spoon a generous portion of the risotto onto each plate. Top with the seared scallops.
10. Garnish with candied lemon peel, peppadews, and fried sage leaves for a burst of flavor and texture.