Seared Scallops & Pancetta Risotto

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and thinly slice the shallot. Remove and discard any stems from the grapes. Roughly chop the pistachios. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Rinse and wipe out the pan.

Line a sheet pan with foil. Transfer the halved brussels sprouts, sliced shallot, and grapes to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the chopped pistachios, capers, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the rice, chopped garlic, and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned.

To the pot, add 3 ½ cups of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter, spinach, demi-glace, parmesan, lemon zest, and the juice of the remaining lemon wedges. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Meanwhile, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked scallops and cooked pancetta. Serve the finished vegetables on the side. Garnish with the chopped parsley. Enjoy!