Ingredients:

For the Risotto:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth (kept warm)
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1/4 cup fresh basil leaves, chopped

For the Seared Sea Scallops:

• 12 large sea scallops
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon

For Garnish:

• Fresh basil leaves, for decoration

Instructions:

For the Risotto:

1. Prepare the Broth:

   • In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

2. Sauté the Onion:

   • In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

3. Toast the Rice:

   • Add the Arborio rice to the skillet with the sautéed onion. Stir for a minute or two until the rice is well-coated with the butter and oil and heated through.

4. Add the Wine:

   • Pour in the white wine and cook until it's mostly absorbed by the rice.

5. Cook the Risotto:

   • Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.

6. Season and Finish:

   • Stir in the grated Parmesan cheese, chopped fresh basil, and season the risotto with salt and black pepper to taste. Mix well.

For the Seared Sea Scallops:

1. Prepare the Scallops:

   • Pat the sea scallops dry with a paper towel. Season them with salt and black pepper.

2. Sear the Scallops:

   • In a separate skillet, heat the olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until they are nicely browned and cooked through. Remove them from the skillet and set them aside.

3. Add Garlic and Lemon:

   • In the same skillet, add minced garlic and lemon zest. Sauté for a minute until fragrant.

4. Deglaze with Lemon Juice:

   • Pour the lemon juice into the skillet and stir to deglaze the pan, scraping up any flavorful bits.

To Serve:

• Spoon the creamy basil risotto onto plates, top with the seared sea scallops, and garnish with fresh basil leaves.

Creamy basil risotto with seared sea scallops is a luxurious and flavorful dish that's perfect for a special occasion or a gourmet meal. The combination of creamy risotto and perfectly seared scallops creates a harmonious and elegant taste. Enjoy your homemade risotto!