Roasted Scallops With Shiitake Risotto

Directions

1. 1
   Cut scallops (along width) in 2 or 3 according to thickness.
2. 2
   Cook scallops in blend of butter and oil for 1 minute per side.
3. 3
   Sliced scallops should be lightly coloured but not overcooked.
4. 4
   Set aside.
5. 5
   Cook garlic and onion in same blended oil.
6. 6
   Add shiitake mushrooms and mix well.
7. 7
   Add rice and stir to coat with oil.
8. 8
   Add wine and allow to evaporate, stirring.
9. 9
   Lower heat, add one ladle of broth and stir until absorbed.
10. 10
    Continue process one ladle at a time, until rice is cooked and creamy.
11. 11
    Set aside.
12. 12
    Mix together salt and powdered wasabit with a little hot water, blend into rice and serve immediately with roasted sliced scallops.