FOR THE RISOTTO:
6 cups vegetable broth
1 tablespoon olive oil
2 yellow onions, diced
1½ cups Arborio rice
½ cup dry white wine
1 cup English peas
2 tablespoons finely chopped mint
4 tablespoons butter
1/3 cup freshly grated Parmigiano-Reggiano cheese
Sea salt to taste
Freshly ground black pepper

In a saucepan, warm the broth over low heat. In a skillet, add the olive oil, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup of broth to the rice and stir until the broth is absorbed. Continue adding broth, ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. At about the 10-minute mark of cooking the rice, add the peas. Remove from heat and stir in the mint, butter and cheese.

Season with salt and pepper to taste. Once the risotto is ready, allow it to rest as you prepare the scallops.

FOR THE SCALLOPS:
1-2 slices thick-cut applewood smoked bacon cut into ½ inch pieces
2 shallots, thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon butter
8–12 ounces fresh pea tendrils
1 tablespoon olive oil (olive oil blend, not extra-virgin)
8–10 scallops (a little less than a pound)

Over medium heat, cook the bacon until it is cooked through and add the shallot. Sauté for 3 minutes and deglaze the pan with the apple cider vinegar.

Add the butter, followed by the pea tendrils. Toss to coat. In a separate pan add oil and sear scallops over high heat until dark golden brown on each side, or desired temperature. I suggest medium-rare. Serves 2.