Pan-Fried Scallops

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Boil your kettle then pour the water for the risotto (see ingredients for amount) into a measuring jug.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When hot, add the bacon lardons and the onion. Stir-fry until golden and softened, 4-5 mins. Add half the garlic, stir and cook for 1 minute, then add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Add the boiled water and stock paste mix and stir well to combine. Bring back up to the boil, then pop a lid on the dish (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. While the risotto cooks, zest and halve the lemon. Squeeze some lemon juice into a medium bowl and add the olive oil for the dressing (see ingredients for amount), season with salt and pepper, mix together and set aside.

When the risotto is nearly cooked, about 6-8 mins before, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay the scallops in the pan, season with salt and pepper and fry until golden, 2-3 mins each side, adjusting the heat as necessary. Add half the butter and the remaining garlic to the pan and cook for a further minute, spooning the butter over the scallops while they cook. Then, remove from the heat. IMPORTANT: Wash your hands after handling raw seafood. The scallops are cooked when opaque in the centre.