Risotto with scallops, lemon and herbs

Ingredients:

• 8 medium scallops (about 230 g) with side muscles removed, pat dry with paper towels
• 3 cups chicken broth
• 2 tbsp. l. olive oil
• 3 tablespoons unsalted butter
• 1 small leek, halved lengthwise, washed and finely chopped (white and light green parts only)
• 3/4 tbsp. arborio rice
• 1/3 cup dry white wine
• Salt and ground black pepper
• 1/3 tbsp. grated parmesan cheese
• Grated zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives

Preparation:

1. In a medium saucepan, bring the chicken broth to a boil; keep it warm over low heat.
   
   In a medium saucepan, heat 1 tablespoon olive oil with 1 tablespoon butter over medium heat. Add the leeks, salt, and pepper and cook, stirring occasionally, until softened, about 5 minutes.
   
   Add the rice, season with salt, and cook, stirring regularly, until the rice is coated with oil, about 1 minute. Add the wine and cook, stirring constantly, until it has completely evaporated, about 1 minute.
2. Pour about 1/2 cup of hot chicken broth into the risotto and cook, stirring, until the broth is absorbed.
   
   Continue adding broth, 1/2 cup at a time, stirring until the rice has absorbed the broth and the risotto is creamy, about 18 minutes. (If you've used all the broth and the rice still hasn't softened, stir in a little hot water.)
3. In a medium nonstick skillet, heat the remaining 1 tablespoon olive oil over high heat during the last 5 minutes of cooking the risotto.
   
   Add the scallops to the pan, seasoning them with salt and pepper. Cook, without stirring, until crisp, 2-3 minutes. Turn the scallops over and continue cooking until cooked through, about 1 more minute. Remove to a plate.
4. Stir in the remaining 2 tablespoons (30 g) butter, the Parmesan, lemon juice, and all but a pinch of lemon zest until creamy. (Add a little water if the consistency is too thick.)
   
   Season with salt and stir in the parsley and chives. Divide the risotto among deep bowls, arrange the scallops on top, and sprinkle with the remaining lemon zest.