Back on the coast, scallops beckon

Now that I'm back on the coast, all I want to do is eat some seafood, no matter what the cost. And seafood combined with the comfort of risotto ... well, talk about getting homey in the dead of winter.

So after returning from landlocked Idaho Falls, I whipped up a batch of Lemon Risotto (with about half a 10-oz. bag of fresh spinach that I added along with the lemon juice in the end) sprinkled with delicious, melt-in-your-mouth scallops.

Because the Lemon Risotto recipe called for both extra-virgin olive oil and butter, I also used both to sear the scallops. I only made about 10 oz. of scllops, so I used about half the amount that was called for in the recipe (about 1/2 T. each) and added a light sprinkling of salt. We didn't have any leftover scallops, but the leftover Risotto tasted fabulous the next morning for breakfast!