Spring Dinner—-Scallops With Mushroom And Pea Risotto

• 6 Scallops
• 1/2 cup flour
• 5 1/2 cups chicken broth
• 4 tablespoons butter
• 1 cup finely chopped onion
• 8 ounces finely chopped white mushrooms
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 cup thawed frozen peas
• 1 cup freshly grated parmesan cheese
• 1/4 cup minced parsley
• 1 teaspoon lemon zest
• Salt & Pepper

1. In a medium sized saucepan, bring chicken broth to a simmer.
2. Pat scallops dry and season with salt and pepper. Dredge in flour and set aside.
3. In a large skillet over medium heat add butter. When melted, add onions and saute until softened, 5-8 minutes, stirring occasionally. Add in mushrooms, and saute until tender and the juices have evaporated, about 10- minutes, stirring occasionally. Next, add in arborio rice, and cook stirring one minute. Add wine and stir until liquid is absorbed, 2 minutes.
4. Turn the skillet down to medium-low and add in 1 cup of the broth to the skillet. Stir gently until most of the liquid is absorbed. Keep adding stock a cup at a time and stirring until all of the broth is incorporated (this takes approximately 29-32 minutes). At this point taste the rice. It should be tender and creamy but still have a slight bite to it. Stir in peas, parsley, and freshly grated parmesan cheese. Add salt and pepper to taste.
5. Heat another large skillet over medium-high heat. Add 2 Tbls. olive oil. When oil is hot add scallops to the pan and sear for 2 minutes on each side.
6. Remove from skillet and serve over risotto.

flour, chicken broth, butter, onion, white mushrooms, arborio rice, white wine, peas, freshly grated parmesan cheese, parsley, lemon zest, salt

Taken from food52.com/recipes/76773-spring-dinner-scallops-with-mushroom-and-pea-risotto (may not work)