Creamy Leek Risotto with Brown Butter Scallops

Instructions

For Risotto

1. In a medium saucepan, heat olive oil & butter over medium heat until shimmering.
2. Add onion and cook until translucent add rice and cook, stirring, until they turn translucent around the edges, about 3 minutes.
3. Add white wine and stir until it evaporates. Begin to ladle in warm chicken stock and stir until almost all the liquid has been absorbed. Continue cooking the rice, adding the broth in 1/2-cup additions, and stirring until the liquid is absorbed before the next addition, until rice is al dente, about 20 minutes. The rice can be kept warm at this point until ready to finish.
4. In another saucepan add olive oil and butter when begin to heat add in leeks and sauce for 4-5 minutes until they soften then add cauliflower that has been pre boiled. . Stir together with salt & pepper. Cook another 2-3 minutes then stir in mascarpone off the heat. Add leek & cauliflower mixture to risotto. Add parmesan cheese and butter and stir, set aside

Lemon Brown Butter Sauce:

1. Add butter to a small saucepan set over medium heat. Cook, stirring and swirling the pan every few seconds, until the foam subsides and the butter begins to turn golden brown and smells nutty, about 3 minutes. Remove from heat.
2. Stir in garlic and let it sizzle for about 30 seconds. Add lemon juice and parsley, season with salt and pepper. Leave in warm pan.

For Scallops:

1. Season scallops with salt, let rest in the refrigerator for 15 minutes.
2. Remove salted scallops from the refrigerator and pat dry. Season lightly with a little salt and pepper.
3. Heat olive oil in a cast iron skillet over high heat. Add scallops, leaving space between each one.
4. Cook scallops without moving them until well browned on first side, about 2 minutes each side.

To Serve:

• Place risotto in large serving dish. Top with scallops and drizzle with lemon brown butter sauce. Garnish with parsley and lemon zest.