Directions

1. In a large saucepan over medium heat, heat butter, onion, and garlic until fragrant.

2. In another saucepan or bowl, heat the chicken stock.

3. Add the rice and ½ cup heated chicken stock to the onion, garlic mixture. Stir to combine.

4. For 30+ minutes, repeat the following steps. Add ½ cup heated stock to the rice, stir, and let absorb completely before adding the more stock.

5. After 25 minutes, start tasting the rice for doneness and heat a skillet with olive oil before adding the scallops.

6. Over low heat, add milk, parmesan, sour cream, lemon juice, salt, and pepper to the rice. Remove from heat and cover while you cook the scallops.

7. In a new skillet, lightly heat olive oil, add the scallops, and cook for 2-3 minutes per side.

8. Top risotto with scallops and serve immediately. Enjoy!