Greendale Scallops With Risotto & Brown Butter

First, make the risotto. Place a large saucepan over a low-medium heat and add 40g of the butter; when it has melted, add the diced onion and cook gently, stirring occasionally, until soft but not browned. Make up the stock in a large measuring jug or saucepan with water from a freshly boiled kettle. Next, pour the wine into the onion pan and increase the heat to medium, then let the pan bubble and reduce until the wine has almost evaporated. Add the rice, then stir well to ensure all the grains are coated in butter. Add a ladle of the hot stock and cook, stirring steadily, until the rice has absorbed all the liquid. Continue to add the stock a ladle at a time until the rice is cooked through, with no chalkiness in the centre of the grains (if you run out of stock, keep going with plain hot water). The risotto should be soft and creamy in consistency. Take the pan off the heat and stir in the remaining butter, together with the cheese, then season to taste with pepper and a little salt and cover the pan to keep warm while you make the rest of the meal. To make the brown butter, simply place the 100g butter in a frying pan over a medium heat and cook, stirring from time to time, until the butter turns a darker brown and has a nutty smell (about 4-5 minutes). Set the butter aside, get four plates ready, and put another frying pan over a medium heat. Add the 2 tbsp oil and let it get really hot, then add the scallops and cook for about a minute. Turn the scallops over, season with a little salt and pepper and cook for a further minute, then take the pan off the heat. To serve, place a ladleful of risotto on each plate, then carefully sit the scallops on top of the rice. Drizzle the scallops with the brown butter and add your salad leaves or veg, then take to the table straight away.