Creamy Parmesan Risotto with Seared Scallops

For the Parmesan risotto:
In a large frying pan or skillet, melt butter over medium high heat. Sauté onion and garlic for about 4 minutes until soft and translucent.

Add rice and mix well until it is fully coated with butter. The rice will look shiny once coated with the butter. Pour in ½ cup of the chicken stock and lemon juice; stir. Once rice has absorbed all the liquid, reduce heat to medium low.

Add 1 cup of chicken stock and continuously stir until liquid is absorbed. Repeat, 1 cup at a time, with the remaining stock. This will take about 20–25 minutes.

Add the water and take the pan off the heat once the risotto is at your desired consistency. Add Parmesan cheese and parsley and stir to combine. Add salt and pepper to taste.

For the scallops:
Wash and pat the scallops dry with a paper towel. Season scallops with salt and pepper.

Melt butter in a frying pan over medium high heat. Once the butter is sizzling hot, place scallops in the pan. (If they do not all fit, make them in two batches.) Sear scallops, making sure they are not touching each other. Flip scallops over after 2 minutes or once the bottom is a golden-brown colour. Cook the other side for another 2 minutes.

Remove from pan and serve over top of the risotto.