Creamy risotto with seared scallops, green peas, parmesan, white wine, and lemon.
220 gScallops
1.75 cupsFish stock
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35 gParmesan cheese
35 gButter
70 gGreen peas
50 gOnion
0.5 cupArborio Rice
0.25 cupWhite wine
1 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Warm fish stock in a small pot.
Cook onion in butter until soft, then stir in arborio rice.
Add white wine and cook until absorbed.
Add warm stock gradually, stirring until the rice is creamy and tender.
Sear scallops in butter with salt and black pepper.
Fold green peas, parmesan cheese, and lemon juice into the risotto, then top with scallops.