Seared Scallops

Prepare your Ingredients
Salt and pepper the scallops and set on a paper towel-lined plate until dry to the touch, about 15 minutes.
Foil line a baking sheet/pan and preheat your oven to 425° F.
Wash and dry your fresh produce.
Mince 4 garlic cloves.
Roughly chop the parsley leaves.
Mince the onion.

Make the Risotto
In a medium pot, melt 1/2 of the butter over medium heat.
Add the onions, and 1/2 the garlic, and season with salt and pepper.
Cook stirring frequently until onion is tender; 3 - 4 minutes.
Add the arborio rice and mix until the grains are coated and shiny.
Cook an additional 2 minutes to toast the rice, stirring frequently.
Add 1 cup water and the broth to the pot, stir, and increase heat to bring mixture to a boil.
Reduce heat to medium-low, cover, and allow to simmer until softened and liquid is absorbed; 15 - 20 minutes.

Roast the Asparagus
Place asparagus and remaining garlic on the prepared baking sheet.
Toss with 1 Tbsp. olive oil, and season with salt and pepper.
Place in oven and roast until tender and lightly browned; about 15 minutes.
Remove from the oven, toss with the juice of 1/4 lemon.
Taste and season to your liking with salt, pepper, or more lemon juice.

Sear the Scallops
Squeeze the juice of 1/4 lemon over the scallops.
Heat a little oil (just to cover the bottom) in a pan (not non-stick if you have one) over high heat.
When oil is hot, place the scallops in the pan and sear 1 minute per side (remove pan from heat while flipping).
Set scallops aside on a dish, turn heat down to medium and let the pan cool a bit.
Pour in the wine, and bring to a simmer.
Use a wooden spoon to scrape the browned bits from bottom of pan and allow to reduce by about half.
Add remaining butter until melted and remove from heat.

Plating
Stir the parmesan cheese into the risotto and divide between your plates.
Top with the scallops.
Drizzle sauce over the scallops.
Serve asparagus on the side.
Garnish the risotto and scallops with the chopped parsley and enjoy!