This posting is adapted from an EatingWell recipe published in the Richmond Times-Dispatch reduced down to 2 servings.  It takes about 45 minutes.

For the risotto

½ Tbs. unsalted butter

½ large shallot, chopped

1 tsp. fresh thyme

1 clove garlic, chopped

½ cup arborio rice (I substituted Calasparra, which made it less creamy)

¼ cup dry white wine

1.5 cups low sodium vegetable broth

¾ cup water

¼ cup grated Parmesan

1/8 tsp salt (plus more if needed)

For the scallops

¾ lb. dry pack sea scallops

2 Tbs. unsalted butter

¼ tsp. freshly ground black pepper

To finish

Chopped parsley, optional

½ lemon, for squeezing over the finished dish

In a medium skillet, melt the butter for the risotto over medium heat.  Add the shallot, thyme, and garlic and cook, stirring frequently, until the shallot is translucent, about 2 minutes.  Add the rice and stir to coat with the butter.  Cook, stirring frequently until toasty and fragrant, about 2 minutes.

Add the wine and cook undisturbed until the wine is almost absorbed.  Mix together the vegetable broth and water.  Add it to the skillet ½ cup at a time.  Stir frequently, and add the liquid in ½ cup intervals after the previous liquid has been absorbed.  When the rice is soft, about 25 minutes, remove from the heat and stir in the Parmesan and salt.  Check the seasoning.  Remove from the heat and cover to keep warm.

Dry the scallops thoroughly with paper towels, cutting any large ones in half.  Sprinkle with the pepper.

In a second skillet, melt the 2 Tbs. of butter over medium high heat.  Cook until it foams and turns brown, about 2 minutes.  Add the scallops and cook for about 2 minutes on each side until nicely browned.

Serve by dividing the risotto onto 2 plates.  Top the risotto first with the scallops, then with the browned butter in the skillet, and last with parsley.  Serve with lemon wedges.