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1
In a small nonreactive saucepan, combine 1/2 cup lemon juice and the lemon zest.
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2
Place over high heat, and bring to a boil.
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3
Immediately remove from the heat.
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4
Strain into a clean pan, discarding the zest.
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5
Add 3 tablespoons butter to the pan, and place over low heat just until the butter is melted.
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6
Remove from heat, and season to taste with salt and pepper.
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7
Stir in the chives; keep warm.
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8
In a heavy-bottomed 4-quart saucepan over medium heat, warm 1 tablespoon olive oil.
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9
Add the leeks, onion and garlic.
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10
Cover the pan and allow the mixture to soften without browning, stirring occasionally, for about 4 minutes.
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11
Add the remaining tablespoon butter, and the rice.
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12
Saute until the rice is translucent, 2 to 3 minutes.
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13
Reduce the heat to medium-low.
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14
Add about 1/2 cup wine, stirring continuously until the wine is completely absorbed.
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15
Add another 1/2 cup wine, and again stir until it is absorbed.
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16
Repeat this process until all the wine is used, a total of 25 to 30 minutes.
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17
(The rice will be al dente.
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18
For a creamier consistency, add more wine and cook longer.)
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19
Add the Parmesan cheese, and salt and pepper to taste.
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20
Cover, and keep warm.
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21
In a large nonreactive saute pan over high heat, heat the remaining olive oil until sizzling.
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22
Season the scallops with salt and pepper to taste, and add to pan.
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23
Sear until golden brown on both sides, about 5 minutes.
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24
Remove from pan, and sprinkle with a little lemon juice.
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25
To serve, spoon or mold risotto in the center of 4 serving plates or soup bowls.
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26
Arrange scallops in the center of the risotto.
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27
Spoon 2 to 3 tablespoons of the lemon broth around the risotto.
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28
If desired, sprinkle each plate with 1/2 teaspoon toasted cracked mustard seeds.
