Preparation Steps

• Heat olive oil in a large skillet over medium-high heat. Add scallops and sear until golden brown on each side, about 2-3 minutes per side. Remove from the skillet and set aside.
• In the same skillet, add butter and melt over medium heat. Stir in lemon zest and white wine, and cook until slightly reduced.
• Add Arborio rice to the skillet, stir to coat with butter and toast for about 1 minute. Gradually add chicken broth, one ladle at a time, stirring constantly until liquid is absorbed.
• Once rice is cooked and creamy, stir in Parmesan cheese and heavy cream. Season with salt and pepper to taste.
• Return scallops to the skillet with risotto and gently fold to combine and warm through.