Cooking
Instructions

1. In a saucepan, bring broth to a boil, then reduce heat to maintain a low simmer.
2. In a large skillet, heat 2 Tbsp. of butter over medium-low heat. Add onions and sauté until transparent. Add Arborio rice and stir. Add wine and cook, stirring constantly. When wine is almost all absorbed, add one cup of simmering broth. As liquid is absorbed, add more stock, one cup at a time, stirring occasionally until rice is "al dente", about 25 minutes total cooking time. To prevent rice from becoming dry, continue to add more broth and stir while preparing scallops.
3. Prepare the scallops. Heat 2 Tbsp. oil in a large 12” non-stick skillet over high heat. Pat scallops dry, season with salt and pepper and sear on one side until golden brown. Add butter, turn scallops to other side and using a spoon, baste scallops with sizzling butter for 1 minute.* Transfer to a platter. Scallops should be slightly opaque when done.
4. Using the same skillet, sear lemon slices, transfer to a cutting board and chop into bite-size pieces.
5. Remove risotto from heat, stir in any remaining liquid, 2 Tbsp. of butter, thawed peas, and Parmesan. Season with salt and pepper.
6. Serve risotto in shallow bowls, top with scallops and lemon pieces. Garnish with pea shoots or micro greens.
   *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.