Thyme Pecorino Risotto with Pan Seared Scallops and Arugula

Ingredients

• 12 large Vital Choice wild Alaskan weathervane scallops
• 4 tablespoons plus 2 teaspoons Vital Choice extra virgin olive oil, divided
• 2 medium shallots, chopped
• 3 garlic cloves, chopped
• 4 to 5 sprigs fresh thyme
• 4 cups chicken broth, heated
• 1 cup Arborio rice
• ½ cup half and half
• 1 cup Pecorino cheese, shredded
• Salt and pepper
• 3 cups baby arugula
• Juice of half lemon

Instructions

1. Make the risotto: Heat a large frying pan with 2 tablespoons olive oil on medium heat. Add the shallots and cloves and sauté on medium heat for 2 to 3 minutes. Add the thyme and rice and sauté for a minute.
2. Add the chicken broth by half a cup at a time, stirring constantly on medium heat. Keep repeating the process until the rice is cooked. Add the half and half and cheese. Taste for seasonings and add salt and pepper as desired.
3. Make the scallops: Heat a large non-stick pan and add 2 tablespoons oil. Sauté the scallops on high and brown on both sides, about 2 minutes each (depending on the size of the scallops). Taste and add salt and pepper as desired.
4. Make the salad: Toss the arugula with the lemon juice, 2 teaspoons oil, salt and pepper.
5. To serve: Divide risotto between serving plates. Top each with three scallops and a cup of arugula salad. Enjoy!