Scallops with Garlic and Lemon Risotto | Rodney Strong

Ingredients

• 6 large dry scallops, or thawed if frozen
• 1 medium sized shallot finely diced
• 1 tbsp minced garlic
• 1/4 cup fresh lemon juice
• 3/4 cup dry white wine
• 1 1/2 cups arborio rice
• 1 quart chicken broth
• 4 tbsp olive oil divided
• 1 cup whole milk
• 1 tsp salt
• 1 tsp black pepper
• 2 1/2 cups grated Parmesan cheese
• Fresh oregano for garnish