Jane'S Scallop Risotto

• 1 doz. dry sea scallops
• 1-2 Tbls. Fleur de sel & about 1 tsp. freshly ground pepper, mixed
• 1 cup risotto
• 1-2 Tbl. olive oil
• 1 Tbl. butter
• 2 large shallots, minced
• 1 clove garlic, minced
• 1 cup dry white wine (semillion or sauvignon blanc)
• 3 cups water, fish stock, or mixture of both
• 4 plum tomatoes, seeded and chopped
• 1 tsp. herbes de Provence, rubbed in palms of hand

1. Heat oil and butter in saute pan over medium-high heat. Dip both sides of scallops in fleur de sel mixture. Add scallops to hot pan and sear each side, about 1-2 minutes per side. Remove from pan and keep at room temperature.
2. If necessary, add another tbls. or two of oil to pan, and reduce heat to medium, then add shallots and garlic. Saute for 1 to 2 minutes, then add risotto. Cook risotto, stirring constantly, until lightly browned.
3. Add the wine and stir, until liquid is absorbed. Add the rest of the liquid, about 1/2 cup at a time, until absorbed, stirring constantly. When all the liquid is nearly absorbed and the risotto is al dente, stir in the tomatoes and herbes de Provence. Taste and, if necessary, add some of the remaining fleur de sel and pepper.
4. Reduce heat to low, place the seared scallops on top, and cover for about 2 minutes, just until scallops are heated through.

scallops, fleur, risotto, tbl, tbl, shallots, clove garlic, white wine, water, tomatoes, herbes

Taken from www.epicurious.com/recipes/member/views/janes-scallop-risotto-1200716 (may not work)