Seared Scallops With Risotto

• 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

1. In a saucepan, bring stock, saffron and 2 cups water to a boil. Reduce heat and cover to keep warm.
2. In a small bowl, combine herbs and lemon zest. Set aside.
3. 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.
4. 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.

chicken, saffron threads, mint, fresh chives, parsley, lemon zest, extravirgin olive oil, onion, garlic, rice, white wine, butter, shell

Taken from recipes-plus.com/api/v2.0/recipes/27349 (may not work)