Seared Scallops & Lemon Parmesan Risotto

INGREDIENTS

for the risotto:

• 1 tablespoon unsalted butter
• ½ medium yellow onion, diced
• 1 clove garlic, minced
• 1 cup arborio rice
• 3.5-4 cups stock
• ¾ cup evaporated milk or heavy cream
• ¼-1/2 cup grated parmesan cheese
• ¼ cup sour cream, mascarpone, or creme fraiche
• ½ lemon, zested
• salt and pepper, to taste

for the scallops:

• 1 pound scallops, muscle removed
• 3 tablespoons unsalted butter
• ½ lemon, juiced
• ½ cup white wine
• salt and pepper, to taste