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1
Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil.
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2
Add shallots and cook, stirring, for 5 minutes, until soft.
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3
Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil.
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4
Add wine and cook until most of the liquid (as well as the alcohol) has evaporated.
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5
Season with a little salt and pepper.
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6
Ladle in 1 cup of hot stock.
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7
Using a wooden spoon, stir gently until most of the stock has been absorbed.
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8
Keep adding stock a cup at a time and stirring.
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9
After about 10 to 15 minutes, test the rice.
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10
It should be cooked and creamy but still have a slight bite to it.
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11
(You may not need all of the stock.)
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12
Gently fold in peas and 1/4 cup butter.
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13
Stir in the parmesan cheese and taste for seasoning.
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14
Remove from heat and cover while you sear the scallops.
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15
Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter.
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16
Pat the scallops with paper towels to make sure they are very dry.
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17
Season on both sides with salt and pepper.
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18
Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
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19
Check the risotto and add a bit more stock if it has gotten too thick.
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20
In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops.
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21
Garnish with remaining mint and a drizzle of olive oil.
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22
Serve immediately.
