Ingredients

• 4 C cooked risotto
• 1 lb scallops, trimmed
• Options: spinach, sauteed mushrooms

Instructions

1. Sear the scallops in a very hot pan, draining the fluid as needed to keep up the heat. Season to taste.
2. Mix the options into the risotto.
3. Plate the risotto, top with the scallops, and serve hot.

Source: Skip

Contributed by: Skip