PREPARATION:

Method

1. In a medium saucepan over medium high heat, add 2 tablespoons grapeseed oil. When hot add the shallot and cook until translucent, about 3 minutes. Add the risotto (arborio rice), salt and pepper and stir the rice until all of the grains are evenly coated in oil. Add the white wine to the pan and cook, stirring, until the wine has completely evaporated. Begin to add the vegetable or chicken stock in 1-cup increments, stirring constantly and adding more stock when the first addition has been completely absorbed. Repeat this process until you have used all of the stock. Add the asparagus, cheese and lemon zest. Adjust seasoning if necessary. Set aside in a warm spot on the stove while you prepare the scallops.
2. Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large sauté pan over high heat add the remaining oil. When the oil is hot add the scallops to the pan and cook for 2 to 3 minutes per side, or until the scallops are cooked through. Remove the scallops from the pan to a plate lined with paper towel.
3. To serve, place 1/2 cup risotto on each plate and lay the scallops on top of the risotto. Drizzle each plate with the baby lima bean puree and a little lemon oil or extra virgin olive oil.

Editor's Note:

1. Look for sustainable scallops, organic chicken broth, and organic cheese.

2. This recipe was featured in the Recipe for Sustainability Episode of Emeril Green.