Scallop risotto - ASMR

Scallop risotto

Ingredients
1lb / 500g sea scallops (12 – 15 large sea scallops)
3tbsp olive oil, extra virgin
2 eshallots, finely diced
3 garlic cloves, minced
1 ¼ cup rice, aborio
½ cup white wine
5 cups chicken stock
2tbsp / 30g butter, unsalted
½ cup parmesan, grated
2tbsp chives, finely chopped
Kosher salt
Black pepper

Method
1. Remove the scallops from the fridge and pat dry with absorbent paper. Season with salt and pepper on both side. Heat a large fry pan on a medium – high heat and bring the olive oil to heat. Once the oil begins to shimmer, add the scallops, ensuring you do not overcrowd the pan. Sear the scallops for 2 – 3 minutes on one side or until golden and crispy. Remove the scallops from the pan.
2. Turn the heat down to medium. In the same pan you seared the scallops, add the eschallots and garlic. Fry for 2 minutes, stirring often to avoid the garlic from burning, or until fragrant and translucent. Add the rice and stir for 1 minute until translucent and slightly toasted.
3. Add the wine to the pan and allow to simmer for 1 minutes, scraping the base of the pot to release all of that delicious flavour from the scallops.
4. One cup at a time, add in the chicken stock and stir through until all the stock is absorbed. Repeat this step 5 more times until you have used up all of your stock. Your rice will start to become plump as it continues to cook and absorb the stock. It should take roughly 25 minutes to cook. When you have added your last cup of stock you want only 80% of the liquid to be absorbed.
5. Turn the heat to low and stir through the remaining butter, parmesan cheese and pinch of salt and pepper.
6. Add the scallops on top and any of their juices. Finish off with an extra sprinkling of chives and cheese. Serve immediately.