Scallops with saffron risotto and sage butter 

Ingredients:

for the risotto:

1. Bring the chicken broth to a simmer in a heavy, medium-sized saucepan.
2. Melt 4 tablespoons of the butter in a large 12 to 14 inch skillet over medium heat. Add the onion.
3. Continue to cook the onion over medium heat for about 8 minutes, or until the onion is translucent. 
4. Add the rice and stir over medium heat for about two minutes until all of the rice is coated with butter.
5. Add the wine and the saffron, and cook for about two minutes more.
6. Using a ladle, add hot chicken stock to the rice and simmer until it is absorbed. Stir with a wooden spoon.
7. Add more stock as it is absorbed, simmering and stirring for about 15 minutes or until the rice is creamy and al dente.
8. Add the remaining butter and the Parmigiano Reggiano and cook for an additional two minutes, stirring.

for the sage butter:

1. Melt the butter in a small, heavy skillet over low heat.
2. Stir in the sage leaves.
3. Continue to cook the sage over low heat for about 8 minutes, or until the butter is beginning to brown and becomes infused with the sage.  Keep warm.

1. Season the flour with salt and pepper to taste, and dredge the scallops, shaking off the excess flour. Set the scallops aside.
2. Melt the butter with the olive oil in a large skillet until almost smoking.
3. Sear the scallops for about 2 minutes on each side, or just until opaque in the center.

1. Make sure that you have warm plates!
2. Place 1/2 cup of the risotto in the center of each plate.
3. Place 3 of the scallops on top of the risotto.
4. Spoon 2 tablespoons of the sage butter sauce on top of the scallops.
5. Top each serving with one or two turns of the peppermill. 
6. Garnish each plate with fresh sprigs of sage.
7. Pass additional Parmigiano Reggiano at the table.

Serve with chilled Mosby Pinot Grigio, a green salad and hot bread. Be prepared to have new best friends!

Serves 4