Sautéed Scallops, Herbed Risotto, Tomato Medley
The secret to this dish is lots of fresh herbs: Parsley, Thyme, Tarragon and Sage.
Chop the herbs in a 3:1 ratio with 3 parts Italian parsley to one part each; thyme, tarragon, and sage.
About 1/4 cup of the fresh herbs are added to the risotto just a couple minutes before it is finished cooking.
Toss the tomatoes with the herbs, sea salt, and a drizzle of olive oil.
Seasoned jumbo scallops from Mexico's Bahía Magdalena are sautéed to "medium-rare" in olive oil and butter.
I love this dish paired with a 2005 TREANA WHITE 50% Viognier 50% Marsanne from California's Central Coast just south of Monterey Bay. A description from their website: "Light gold. Exotic, perfumed aromas of ripe peach, melon, floral honey and anise. Broad and lush, with creamy orchard and pit fruit flavors deepened by honey and dried nuts. The melon flavor returns on the persistent, chewy finish." Delicious.