Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto

INGREDIENTS

1 cup

frozen peas

4 cups

bone broth (or chicken stock)

2 tbsp

extra-virgin olive oil

1/w cups chopped leek (about 2)

shallot, chopped (about 1/2 cup)

1 cup

Arborio rice (uncooked)

1/4 cup

dry vermouth or white wine

/w cup grated fresh parmesan cheese

1 tsp

lemon zest

2 tbsp

lemon juice

2 tbsp

chopped fresh tarragon

1 tbsp

butter

Salt and pepper (to taste)

large sea scallops

1/2 cup

extra-virgin olive oil

2 tbsp

unsalted butter

Salt and pepper