Scallops with Tomato Risotto

Step 1

Heat 2 tbsp olive oil in a large skillet over medium. Add 1 small diced onion and 2 minced garlic cloves, cook until soft, about 5 minutes.

Step 2

Stir in 1 cup arborio rice and toast for 2 minutes until edges turn translucent.

Step 3

Add 14.5 oz canned diced tomatoes with their juice and 1 cup of the 4 cups vegetable broth. Stir until mostly absorbed, about 3 minutes.

Step 4

Continue adding the remaining 3 cups broth, 1 cup at a time, stirring often, until rice is creamy and tender, about 20 minutes. Stir in 0.5 cup parmesan and season with salt and pepper.

Step 5

Pat 12 oz scallops dry and season with salt. Heat 1 tbsp olive oil in a separate skillet over high heat. Sear scallops until golden on both sides, about 2 minutes per side.

Step 6

Serve the risotto topped with the seared scallops and a sprinkle of fresh herbs if desired.