Prepare the risotto by heating a saucepan over medium high heat with 1 tablespoon of butter.

Sauté the onion and garlic for 1-2 minutes.

Add in the arborio rice and stir.

Add the white wine and continue to cook over medium heat until the wine is absorbed.

Slowly begin adding the chicken stock 1 cup at a time and stirring. Wait until it is absorbed each time before adding the next cup.

Season with salt and pepper then add the parmesan cheese and green vegetables.

Stir to combine, then cover and remove from heat. The residual heat will tenderize the veggies while you cook the scallops.

Make sure the scallops are nice and dry before seasoning and searing. Bring them out of the fridge and pat them dry with a paper towel.

In a small bowl combine salt, pepper, granulated garlic, oregano, and parsley.

Heavily season both sides of the scallops with the mixture.

Pour melted butter onto them

Place the cast iron skillet over medium high heat and let it get screaming hot. This may take a couple minutes.

Place each scallop on the pan and let them sit! If you cannot easily move them on the pan, don't flip it yet. It should release easily from the pan.

& You may need to do this in batches not to crowd the pan.

Flip them over and cook for 1 additional minute, then turn off the heat and remove from the heat. Let this sit until the internal temperature of the scallop is 125 to 130 degrees.

Plate the risotto and serve the scallops on top. Enjoy!