Risotto
1 cup arborio rice
2 tbsp butter
1 bulb of garlic, minced
1/2 cup white wine
1/2 cup parmesan cheese
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp parsley (fresh is best if possible!)
Scallops
10-12 scallops
Salt & pepper
1 tbsp butter
Heat a large sauté pan, then add butter to melt. Add the scallops and sear for 2 minutes without touching them. Then flip over and repeat, so both sides have a caramelized brown glaze.