Ingredients

• 1 cup Arborio rice
• ½ cup white wine
• 4 cups chicken stock, warmed
• ½ cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt & freshly ground black pepper to taste
• 12 large scallops, patted dry
• 2 tablespoons olive oil
• Salt & freshly ground black pepper
• Candied lemon peel
• Peppadews (pickled sweet red peppers)
• Fried sage leaves (Coat a skillet with olive oil, heat until shimmering & fry for 30 seconds)

Directions

• 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.
• Stir in Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
• Pour in the white wine and stir until it’s mostly absorbed by the rice.
• 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).
• Stir in grated Parmesan cheese, season with salt & freshly ground black pepper to taste. Remove from heat and cover to keep warm.
• On the flat-top griddle, heat 2 tablespoons olive oil over high heat until very hot.
• Season the scallops with salt and freshly ground black pepper.
• 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.
• Spoon a generous portion of the risotto onto each plate. Top with the seared scallops.
• Garnish with candied lemon peel, peppadews, and fried sage leaves for a burst of flavor and texture.