• 3 Tablespoons olive oil (used in thirds throughout the recipe)
• 2 Tablespoon butter (used in halves throughout the recipe)
• 1 cup Arborio rice
• 1 Medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup white wine - pick a good one and drink the rest with dinner (used in halves throughout the recipe)
• 5 cups warmed chicken broth
• 1 cup finely grated parmesan cheese
• 1/2 Tablespoon fresh thyme leaves
• 1 Tablespoon fresh tarragon leaves, chopped (used in thirds throughout the recipe)
• 1lb sea scallops (the big ones, 1-2 inches in diameter)
• Salt and Pepper to taste

Process for Risotto:

• Heat the chicken broth in a soup pan, keep covered and warm over very low heat
• Meanwhile, add 1 Tablespoon olive oil and 1 Tablespoon butter (the rest of the oil and butter will be used later) to a large frying pan over medium heat
• Once butter has melted, add onion and sauté for 4-5 minutes until soft and just starting to brown
• Add garlic and stir for 1 minute
• Add rice and mix well for 30 seconds
• Add 1/2 cup of the wine (the rest will be used later) and mix well
• Cook over medium heat, stirring frequently (but not constantly) until the wine has evaporated and a distinct sizzling sound can be heard
• Then add 1/2 cup of the warmed chicken broth and mix well
• Reduce heat to medium-low, and continue to cook, stirring frequently (but not constantly) until the broth has evaporated and a distinct sizzling sound can be heard
• Continue this process of adding 1/2 cup of broth to the pan and stirring/cooking until evaporated; then repeating. 
• The total time after adding the first 1/2 cup of broth should take 20-25 minutes
• At 20 minutes (and roughly 4 cups of broth later), taste the rice to see if it is soft or hard. If soft, you can proceed, if hard, continue adding broth in 1/2 cup increments until the rice is soft. I almost always need the full 25 minutes. 
• Once the rice is soft to your liking, stir in 2/3rds of the grated parmesan, the thyme & 1/3rd of the tarragon, and salt to taste (i added 1/2 teaspoon kosher salt)
• Remove from the heat, serve, or cover and let stand while you prepare everything else

Process for Scallops:

• Advance geek note: you can start the scallops after the risotto is finished, or after about 15 minutes of risotto cooking if you want to time it all out perfectly. 
• Heat a large frying pan or cast-iron skillet (i prefer cast iron) to high heat
• Meanwhile, rinse and pat dry the scallops and set on a plate
• Coat the scallops with 1 Tablespoon olive oil, and press 1/3rd Tablespoon of the tarragon into the scallops making sure each piece has at least one shred of the herb affixed  
• Add remaining 1 Tablespoon olive oil and remaining 1 Tablespoon butter to pan
• Once the butter has melted place the scallops, one at a time, into the pan
• Cook undisturbed for 2-3 minutes, then flip and cook for an additional 2 minutes
• Remove the scallops (which should be browned well on both sides) to a dish and keep warm under foil. 
• Add remaining 1/2 cup of wine and remaining 1/3rd Tablespoon fresh tarragon to the pan, scrape up the drippings and reduce for 3-4 minutes. 
• Salt and pepper to taste (i added just a dash of both)

Process for Plating:

• Set out two plates
• Spoon half of the risotto onto a plate, and dust with half of the remaining grated parmesan
• Place half of the reserved scallops on top of the risotto
• Drizzle a Tablespoon (or more if you like) of the wine sauce over the scallops
• Repeat with the second plate
• Serve with a chilled bottle of the white wine, maybe some crusty bread, or a roasted seasonal vegetable (we had zucchini on hand which was perfect).
• Quantity alert: we were totally stuffed after this meal. Perhaps its best split amongst three people (four if you added more scallops), but I didn't tell you that!