Sweet Pea, Scallop and Mint Risotto - extra-virgin olive oil

Method

• Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil.
• Add shallots and cook, stirring, for 5 minutes, until soft.
• Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil.
• Add wine and cook until most of the liquid (as well as the alcohol) has evaporated.
• Season with a little salt and pepper.
• Ladle in 1 cup of hot stock.
• Using a wooden spoon, stir gently until most of the stock has been absorbed.
• Keep adding stock a cup at a time and stirring.
• After about 10 to 15 minutes, test the rice.
• It should be cooked and creamy but still have a slight bite to it.
• (You may not need all of the stock.)
• Gently fold in peas and 1/4 cup butter.
• Stir in the parmesan cheese and taste for seasoning.
• Remove from heat and cover while you sear the scallops.
• Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter.
• Pat the scallops with paper towels to make sure they are very dry.
• Season on both sides with salt and pepper.
• Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
• Check the risotto and add a bit more stock if it has gotten too thick.
• In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops.
• Garnish with remaining mint and a drizzle of olive oil.
• Serve immediately.