Jumbo Pan Seared Scallops:

Ingredients:
1 pound of Jumbo Scallops (Approximately 12 pieces)
2 tbsp of scampi garlic butter (plain or other seasoned butter is fine.)

Melt 2 tablespoons of butter in a heated pan on high heat. Add Scallops and saute on medium high heat for 5-8 minutes each side. Remove from heat and drain.

Champagne Risotto:

Ingredients:
2 tbsps (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup arborio rice or medium grain white rice
1 cup dry Champagne
1 14 1/2 oz. can (or more) low-salt chicken broth
1/4 cup freshly grated Parmesan cheese

Melt butter in heavy saucepan over mediu heat. Add onions; saute’ 1 minute. Add rice; saute’ 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can brothe; simmer until rice is almost tender, stirring often, about 15 minutes. simmer until rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

Serves 2.