Instructions

To make the risotto heat the fish stock in a small sauce pot.

In a large rondeau or sauce pan, melt 1 tablespoon butter with the oil and sauté the shallots.

Add the lemon zest and cook until the shallots are translucent.

Next, add the rice and toast on medium heat for about 3 min. Add lemon juice and wine and reduce.

When reduced add 1/3 of the fish stock, continue to cook on a low hear, stirring frequently, until reduced.

Repeat the process until all the fish stock is used.

Right before serving add 1 tablespoon butter, Marscapone and salt and freshly ground white pepper.

Now on to the scallops. Heat a cast iron skillet with clarified butter until smoking. Season the scallops with salt and white pepper and sear until slightly caramelized. Finish in the oven until cooked.

Rough chop the assorted herbs and place on top of the scallops before serving.