Seared Scallops with Saffron Risotto and Asparagus

Gently warm 4 cups of chicken or vegetable broth in a small saucepan over low heat. In a separate small bowl, steep 1/4 teaspoon of saffron threads in 2 tablespoons of the warm broth for 10 minutes.

For the risotto, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 finely diced shallot and cook until translucent, about 3-4 minutes.

Add 1 cup of Arborio rice to the pot and toast, stirring constantly, for 1-2 minutes until the edges of the grains become translucent. Pour in 1/2 cup of dry white wine and stir until it is completely absorbed by the rice.

Begin adding the warm broth to the rice, 1/2 cup at a time, stirring constantly and allowing each addition to be almost fully absorbed before adding the next. After the first 2-3 additions, stir in the saffron-infused broth.

Continue adding broth and stirring for approximately 18-20 minutes, or until the rice is creamy yet still al dente. Remove from heat and stir in 1/4 cup of grated Parmesan cheese and 1 tablespoon of unsalted butter. Season the risotto with salt and freshly ground black pepper to taste. Cover and set aside.

While the risotto finishes, prepare the asparagus. Trim the woody ends off 12 ounces of fresh asparagus spears. In a medium bowl, toss the asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Roast on a baking sheet at 400°F (200°C) for 8-10 minutes, or until tender-crisp.

For the scallops, thoroughly pat 8 large sea scallops dry with paper towels; this is crucial for a good sear. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat until the butter is melted and sizzling, just before it starts to smoke. Place the scallops in the hot pan, ensuring they are not overcrowded (cook in batches if necessary).

Sear the scallops for 1 1/2 to 2 minutes per side, undisturbed, until a deep golden-brown crust forms and they are opaque throughout. Do not overcook.

To serve, spoon the saffron risotto onto individual plates. Arrange the seared scallops on top of the risotto and place the roasted asparagus alongside. Garnish with 1 tablespoon of fresh chopped parsley or chives, if desired.