Seared Scallops over Lemon & Tarragon Risotto

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Seared Scallops over Lemon & Tarragon Risotto
Serves 4

12 scallops (about 3 per person)
1 tbs. grapes or vegetable oil - NOT olive oil
2 tbs. butter, divided
1 small onion, chopped
1/4 c. white wine
3 cloves of garlic, chopped
1/3 c. chopped, fresh tarragon
1/3 c. chopped, fresh parsley
1 c. arborio rice
3 c. seafood stock

Warm seafood stock in a saucepan on a back burner over low heat.

Heat grapeseed oil in pan over high heat until very hot (just before smoking). Meanwhile, season scallops with salt & pepper.

Place scallops in hot oil for a minute or 2 until seared on the bottom and turning opaque towards the middle. Flip using tongs. Add 1 tbs. of butter to the pan and allow to cook for just another minute or 2 until opaque all the way through. Remove scallops from pan, pour juices over and top with some lemon zest. Set aside.

In the same pan over medium heat, add the second tablespoon of butter, the chopped onion and a pinch of salt. Cook for about 5 minutes, scraping up any brown bits from the bottom of the pan.

Add in the wine to finish deglazing the pan. 

Add garlic and fresh herbs to the pan and cook for another minute until fragrant.  

Pour rice into pan and stir until toasted. The edges of the grains will become opaque and the mixture will start to look dry as the rice absorbs the flavors. Add 1/2 c. of warmed stock to the pan and stir gently. Continue cooking risotto over medium heat, adding in 1/2 c. of stock at a time when the mixture looks dry. Cook for about 20-30 minutes, until the rice is al dente. 

Spoon risotto onto plates, top with lemon zest and seared scallops. 

Buon Appetito!