Pan-Seared Scallops with Saffron Risotto and Asparagus

1. Prepare the Stock and Saffron

1. Bring the vegetable stock to a gentle simmer in a small saucepan, then lower the heat to keep it warm.
2. In a small bowl, crumble the saffron threads and steep them in 3 tablespoons of the warm stock to extract their vibrant golden color.

2. Cook the Saffron Risotto

1. Melt 30g of butter with 1 tablespoon of olive oil in a wide, heavy-bottomed pan over medium heat. Add the finely chopped shallots and sauté for about 3 minutes until soft and translucent.
2. Add the Arborio rice to the pan and stir constantly for 2 minutes to toast the grains, coating them in the oil and butter until the edges look translucent.
3. Pour in the dry white wine, stirring constantly until the liquid is fully absorbed by the rice.
4. Begin adding the warm stock one ladle at a time, stirring frequently. Allow each ladle of stock to be fully absorbed before adding the next.
5. About halfway through the cooking process (after 10 minutes), stir in the saffron-infused stock.
6. Continue adding stock and stirring until the rice is creamy but still retains a slight bite (al dente), which should take about 18 to 20 minutes in total.
7. Stir in the remaining 30g of butter and the grated Parmigiano Reggiano. Season with salt and black pepper to taste, then cover the pan and let it rest off the heat.

3. Char the Asparagus

1. Toss the trimmed asparagus spears with half a tablespoon of olive oil, salt, and pepper.
2. Heat a griddle pan or skillet over medium-high heat. Cook the asparagus for 4 to 5 minutes, turning occasionally, until tender and slightly charred. Set aside on a warm plate.

4. Sear the Scallops

1. Pat the scallops thoroughly dry with paper towels to ensure a perfect crust, then season both sides with salt and pepper.
2. Heat a heavy skillet over high heat until very hot, then add the remaining half tablespoon of olive oil.
3. Place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms on the bottom.
4. Flip the scallops and sear the other side for 1 to 2 minutes until just cooked through. Remove from the pan immediately to prevent overcooking.

5. Plate and Serve

1. Spoon a generous portion of the creamy golden risotto onto the center of each plate.
2. Arrange the charred asparagus spears next to the risotto.
3. Top the risotto with the seared scallops, crust-side up.
4. Finish with a light squeeze of fresh lemon juice and a sprinkle of lemon zest over the scallops before serving.