Champagne & Seared Scallop Risotto

• 3-4 cups low-sodium vegetable broth
• 6 large dry-pack sea scallops
• Kosher salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil, divided
• 1 small leek, white parts thinly sliced
• 1 small head roasted garlic
• 1 cup Arborio rice
• 1/2 cup dry champagne
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley

Place broth in a large saucepan and bring to a simmer over medium-low heat. Pat scallops dry with paper towels, and season all over with salt and pepper. Heat 1 tablespoon of oil in your Heart Skillet set over medium heat. Sear scallops until golden-brown, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining 1 tablespoon of oil and the leeks to the skillet, and cook until softened, about 2 minutes. Squeeze out cloves from the roasted head of garlic and add them to the skillet. Stir in the rice and cook, stirring constantly, until lightly toasted, about 3-5 minutes. Add the wine and cook, stirring constantly, until the liquid is fully absorbed. Add 1 cup of broth and continue stirring until the broth is fully absorbed. Continue adding 1 cup of broth at a time, stirring often, ensuring that liquid is fully absorbed before adding more. Cook until rice is al dente and creamy, about 15 to 20 minutes.

Add Parmesan cheese and butter and stir to combine. Add more broth if needed to reach the desired consistency. Season to taste with salt and pepper. Top with scallops and heat just until warm, about 1 minute. Garnish with parsley.