Seared Scallops with Saffron Risotto and Roasted Root Vegetable Medley

Preheat oven to 425°F (220°C). Peel and dice the beets, carrots, and parsnips into 1/2-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 15 minutes until caramelized and tender.

Meanwhile, finely dice the shallots and mince the garlic. In a medium saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add half the shallots and cook for 2 minutes until translucent.

Add the arborio rice to the saucepan and toast for 1 minute, stirring constantly. Add the white wine and saffron threads, stirring until the liquid is absorbed.

Heat the vegetable stock in a separate small pot and keep warm. Add the warm stock to the rice 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. This should take about 15 minutes total.

While the risotto cooks, pat the scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a large non-stick skillet over high heat until almost smoking.

Place the scallops in the hot skillet, being careful not to overcrowd. Sear for 1.5-2 minutes on each side until golden brown with a caramelized crust. Remove from heat and set aside.

When the risotto is al dente, stir in the remaining 2 tablespoons of butter, Parmigiano-Reggiano, and the zest of half the lemon. Season with salt and pepper to taste.

To plate, spoon the saffron risotto in the center of each plate. Arrange the roasted root vegetables around the risotto and place 4 scallops on top. Garnish with microgreens, a squeeze of fresh lemon juice, and a sprinkle of fresh thyme leaves.

Serve immediately while the scallops are hot and the risotto is creamy.