Yield: 4 servings

Ingredients:
Risotto:
5 cups (1.2 L) low FODMAP chicken stock or vegetable broth, warm
2 tablespoons Garlic-Infused or Onion-Infused Oil
2 tablespoons unsalted butter, divided
1 cup (200 g) Arborio rice
1/4 cup (60 ml) dry white wine
½ cup (50 g) grated Parmesan cheese
1 tablespoon lemon juice
2 teaspoons lemon zest, made with a Microplane zester
Freshly ground black pepper
Scallops:
8 plump sea scallops, about 8 ounces/225 g, patted dry with paper towels
Kosher salt
Freshly ground black pepper
1 tablespoon Garlic-Infused or Onion-Infused Oil
2 tablespoons unsalted butter, divided
1 teaspoon lemon juice

Directions:

For the Risotto:

  • Have stock in a pot on the stove, keeping it warm.
  • Add the oil and 1 tablespoon of the butter to a medium sized saucepan or skillet and heat over medium heat.
  • Once the butter is melted, add the rice and stir to coat, cooking for about 1 minute.
  • Add the wine and continue to stir often until wine evaporates, which will happen quickly.
  • Add about ½ cup (120 ml) of the hot stock or broth, allowing the mixture to come to a simmer.
  • Stir often and when liquid was absorbed add a similar amount of stock.
  • Keep simmering, adding liquid and stirring often until risotto is cooked. It should be fairly loose at this point, as you will be adding Parmesan cheese. Your goal is a fluid texture that will flow from your stirring spoon; the rice should have a slight resistance to it when you bite into it. It should not be mushy.
  • When risotto is done, whisk in the Parmesan, lemon juice and zest.
  • Taste and add black pepper as desired.
  • As you come to the end of cooking, you should cook your scallops simultaneously so that everything is ready at the same time.

For the Scallops:

  • Season the scallops with salt and pepper.
  • Heat a nonstick skillet over medium heat; add oil and 1 tablespoon of the butter and heat till shimmering.
  • Add scallops, leaving plenty of room between them and leave them undisturbed for a couple of minutes or until they are a rich golden brown on the bottom.
  • Spoon the yummy melted butter over the scallops as they cook.
  • Flip them over and cook second side until golden brown.
  • Divide the risotto onto warmed plates and top with scallops.
  • Add the remaining butter and the lemon juice to the hot pan and cook until this pan sauce is sizzling and golden.
  • Pour over the scallops and serve immediately.