Spinach Parmesan Risotto with Seared Scallops and Yuzu Sauce

Ingredients

• Spinach, 4 cups rinsed and trimmed
• Sea Scallops, 16 units rinsed and patted dry
• Arborio Rice, 2 cups
• Yuzu Juice, 1/2 cup
• Parmesan Cheese, 1 cup freshly grated
• Garlic Cloves, 4 minced
• Onion, 1 medium finely chopped
• White Wine, 1/2 cup
• Chicken or Vegetable Broth, 4 cups
• Soy Sauce, 1 tablespoon
• Honey, 2 tablespoons
• Olive Oil, 2 tablespoons
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• Micro greens, for garnish
• Black Sesame Seeds, for garnish