Seafood Entrees PanSeared Scallops with Risotto

Ingredients

• 10 large sea scallops, patted dry (approximately 250g / 8.8 oz)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon unsalted butter (15g / 0.5 oz)
• Salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter (30g / 1 oz)
• 2 cloves garlic, minced (about 2 tsp)
• 1/4 cup dry white wine (60 ml), such as Sauvignon Blanc
• 2 tablespoons lemon juice (30 ml), freshly squeezed
• 1 tablespoon chopped fresh parsley (optional)
• Pinch of red pepper flakes (optional)
• 1 small onion, finely chopped (about 75g / 2.6 oz)
• 1 cup Arborio rice (200g / 7 oz)
• 1/2 cup dry white wine (120 ml)
• 4 cups hot chicken or vegetable broth (950 ml)
• 1 pound asparagus, trimmed and cut into 1-inch pieces (450g / 1 lb)
• 1/4 cup grated Parmesan cheese (25g / 0.8 oz), plus more for serving