Risotto with Scallops and Scallions

Bring broth to a boil in a small pot, then reduce heat and keep warm. Rinse and trim scallions and chop into thin rings. Heat butter, sauté scallions briefly. Add rice and sauté for 3 minutes in the butter. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Rinse scallops under running water and drive a short knife into the shell along the edge, loosening the shell. Open and cut meat loose. Free white flesh and red-orange roe (Corail) from the gray edges. Rinse meat thoroughly several times.

Sprinkle scallops with lemon juice and season lightly with salt and pepper.

Sauté scallops in hot clarified butter 1-2 minutes.