Roasted Scallops With Shiitake Risotto

• 16 fresh scallops, 10/20
• 1 tablespoon butter
• 1 tablespoon oil
• 1 garlic clove, chopped
• 1 small onion, finely chopped
• 8 shiitake mushrooms, sliced (stem removed)
• 1 teaspoon sesame oil
• 1 tablespoon sunflower oil
• 400 g arborio rice
• 150 ml white wine
• 750 ml chicken broth, warm
• 14 tablespoon powder wasabi
• salt, in moderation

1. Cut scallops (along width) in 2 or 3 according to thickness.
2. Cook scallops in blend of butter and oil for 1 minute per side.
3. Sliced scallops should be lightly coloured but not overcooked.
4. Set aside.
5. Cook garlic and onion in same blended oil.
6. Add shiitake mushrooms and mix well.
7. Add rice and stir to coat with oil.
8. Add wine and allow to evaporate, stirring.
9. Lower heat, add one ladle of broth and stir until absorbed.
10. Continue process one ladle at a time, until rice is cooked and creamy.
11. Set aside.
12. Mix together salt and powdered wasabit with a little hot water, blend into rice and serve immediately with roasted sliced scallops.

fresh scallops, butter, oil, garlic, onion, shiitake mushrooms, sesame oil, sunflower oil, arborio rice, white wine, chicken broth, wasabi, salt

Taken from www.food.com/recipe/roasted-scallops-with-shiitake-risotto-431920 (may not work)