Scallops are an absolute showstopper when prepared right. Make sure to use sea scallops for this dish for their size, bay scallops are the tiny ones. The prep time can be almost completely removed if you use plain olive oil instead of making an infused oil. The dill infused olive oil though adds an element to this dish that takes it to the next level.

Make the dill infused olive oil. Take a handful of fresh dill and blanch for 15 seconds in salted boiling water then immediately shock in an ice bath. Once cooled completely, remove and squeeze out as much water as possible. Toss into a blender with 1 cup of olive oil and blend thoroughly. Straining the oil is the most important part. Double-strain through a fine mesh sieve and then through a coffee filter. This will take overnight.

Make the risotto. Heat up 1 tbsp of the dill infused olive oil and toss in minced shallots. Once translucent, throw in 1 tbsp of minced garlic and 4 oz of sliced shiitake mushrooms with 1 tbsp of butter and another drizzle of olive oil. Saute until the mushrooms have shrunk and have absorbed the butter and oil.

Have 4 cups of chicken broth lightly simmering and 1 cup of Arborio rice. Toss the rice into the pan with the shallots and shiitakes and lightly toast for 1-2 minutes. Then add 1 ladle full of chicken broth to the pan at a time, allowing to absorb nearly completely, before adding another. Repeat this process while stirring constantly until the broth is gone or you have the desired texture. This will take 25-30 minutes. The risotto should be cooked through, but still have a hint of texture. It should not have turned to mush.

Stir in 1/3 cup of freshly grated parmesan cheese and 1 more tbsp of butter and a few grinds of fresh cracked black pepper. Remove from the heat.

Pan sear the sea scallops (dried and seasoned with salt) over high heat in a high smoke point oil such as avocado oil for about 2-3 minutes per side.

Using a microwavable steamer, steam asparagus for 4-5 minutes after cutting off about 1” of the woody ends.

Serve and drizzle heavily with dill infused olive oil, fresh cracked black pepper, and a wedge of lemon.