Risotto with Scallops

Ingredients:

1 cup of Arborio rice
6 cups of chicken broth
1 small yellow onion
1 pound of sea scallops
2 cloves of garlic
½ cup of grated parmesan cheese
½ cup of half and half
3 tablespoons of olive oil
1 tablespoon of Tangy Garlic Onion
½ teaspoon of salt

Black pepper to taste In 2 tablespoons of olive oil sear the scallops on both sides using a sauté’ pan. Set aside. In a medium pot sauté’ the onion until softened and translucent. Add the arborio rice. Cook the rice until it has been coated in the oil for about two minutes. Add the 2 cloves of garlic that have been minced. Sauté’ the garlic, onions and rice for about 1 or 2 minutes over medium heat being careful not to burn the garlic. Add one cup of chicken broth at a time until it becomes absorbed into the rice. Turn off the heat. Add the half and half, sea salt, black pepper, and parmesan cheese. The final product should be creamy. Divide risotto in 4 serving bowls or plates. Top with equal amounts of seared scallops. Serve hot. Enjoy!