Lemon Tarragon Risotto with Seared Scallops

Another Risotto. I know I make a lot of risotto but seriously it's so good and so easy to vary. This one is probably my favorite way to eat scallops. The lemon compliments them perfectly. (Serves 3-4)

What you need
One carton of organic free range chicken broth or vegetable broth
1 1/2 cups of arborio rice (short grain)
1/2 an onion or 2 shallots, minced
1/2 cup or so of dry, white wine
Juice of half a lemon (No Realemon please!)
A small bunch of fresh tarragon, (dried works too in a pinch) chopped
One handful of grated Parmesan cheese
salt and pepper to taste
 9 large fresh or thawed scallops, Cut in half lengthwise if they are very large or left whole if small (make sure the abductor mussel is removed. It looks like a little nub on the side and can easily be picked off)

THE directions for making risotto are exactly the same as for my previous barley risotto recipe. So I wont reiterate it here. This is simply one of the many variations. Once your risotto is almost cooked to the right consistency, you add your lemon, tarragon and parmesan cheese. Season to taste and your done. I like to start the scallops slightly before that though as you should serve is right away. Having someone come and stir the risotto for you while you sear the scallops is a major help too!

For the Scallops
Preheat a regular (not non stick) frying pan over medium high heat with a thin layer of vegetable oil on the bottom. Season your scallops with a little salt and pepper. When the oil gets shimmery, add your scallops and sear quickly on each side (about 45 seconds or so per side) until they have a nice sear and are cooked through. It is worse to over cook then to under cook them in my opinion. Place 3 scallops on each serving of risotto.