Seared Scallops With Risotto - cooking recipe

Ingredients

4 cups chicken or fish stock
1 pinch saffron threads
2 tbsp fresh mint leaves, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tbsp lemon zest
2 tbsp extra-virgin olive oil, plus extra, to serve
1 None medium onion, finely chopped
2 cloves garlic, minced
14 oz Arborio rice
1/2 cup dry white wine
2 1/2 tbsp butter
24 None scallops on the half shell, roe removed

Preparation

In a saucepan, bring stock, saffron and 2 cups water to a boil. Reduce heat and cover to keep warm.
In a small bowl, combine herbs and lemon zest. Set aside.
Heat 1 tbsp olive oil in a large saucepan. Add onion and garlic and cook, stirring, until onion softens. Add rice and stir for 1 min, or until rice is well coated. Add wine and bring to a boil. Simmer, uncovered, until most wine evaporates. Add 1/2 cup hot stock. Cook, stirring, over medium heat until liquid is absorbed. Continue adding stock, 1/2 cup at a time, until all stock is absorbed and rice is just tender (about 25 mins). Stir in butter. Season.
Heat remaining oil in a medium frying pan. Sear scallops for 1 min per side, or until browned. Arrange over risotto and sprinkle with herb mixture. Drizzle with extra olive oil.