Scallops with Mushroom Risotto

This was a fantastic meal. Tender moist scallops with a rich and flavorful mushroom risotto; the best way to start any evening.

Serves 2
Prep Time: 15 min
Cook Time: 30-45 min
Est. WW pts: 13

8 Scallops
1/2 cup rice
3 cups chicken broth or stock
3-4 mushrooms
1/2 small onion
1 green onion (garnish only)
1 1/2 Tbsp olive oil
Salt & Pepper to taste

Prep: Medium dice mushrooms and onion, place in a bowl and set aside. Slice green onion and place in aside. Scallops: rinse under cool water and remove the "foot", as this will get chewy if cooked. Dry scallops on paper towels; if the scallops are not dried, when placed in the pan they will produce a milky liquid and not caramelize.

Cooking:
1) Place a med/large saucepan on the stove at medium heat with 1 tsp olive oil. Add onion and mushroom. Saute until onion is translucent. Remove from saucepan and set aside.
2) Add 2 tsp olive oil to the saucepan and add the rice, stirring occasionally until golden brown.
3) Add 1 cup of broth and continuously stir until rice has absorbed almost all liquid.
4) Add 1/2 cup of broth and continuously stir until rice has absorbed almost all liquid.
5) Continue to do step 4 until rice is al dente. 
6) Place remaining oil in a saute pan and wait until pan has been brought to med/med high.
7) Season scallops with salt and pepper and place in saute pan. Do not turn the scallops more than 1 time.
8) Once scallops have a golden crust then flip them.
9) When scallops have a golden crust on the other side, remove them from the heat.

To plate:
Spoon 3/4 cup portion of risotto in the middle of a plate. Arrange 4 scallops around the risotto, placing the edge of a few directly on the risotto. Sprinkle with green onions.

Indulge...Life is Short.