This week, Cesar Aguilar, of Rare 650 Syosset , shows News 12's Lily Stolzberg how to make seared scallops with pancetta, red wine, wild mushroom risotto and a Parmesan chive crisp. 

4 scallops

Risotto:
4 cups chicken broth
4 Tbls butter
1 Tbls olive oil
1 ½ cup Abrorio rice
¼ cup dry red wine
½ cup wild mushrooms
1.5 Tbls pancetta
2 Tbls grated Parmesan cheese

Parmesan Crisp:
3 Tbls grated Parmesan cheese
1 tsp chopped chives

Risotto:
-Pour broth in sauce pan and bring to a simmer.
-Heat a wide heavy pot over medium heat. Add 2 Tbls of butter and olive oil. Then add pancetta and cook for 2 minutes. 
-Add onions and cook until softened, stirring frequently with a wooden spoon. Add mushrooms and rice. Season with salt and cook for 3 minutes. 
-Add red wine, stirring constantly. Cook for 10 minutes or until rice is absorbed in the wine. 
-Add about 1 cup of broth and stir until it is absorbed by rice. Continue to add broth a half cup at a time, always stirring and making sure rice absorbs it before adding more. 
-After about 12-15 minutes, lower heat and add 2 Tbls of butter and Parmesan cheese. Rice should be al dente. Try it and add more broth if needed.

Parmesan Crisp:
-Preheat over to 375.
-Place non-stick baking mat on sheet tray. Spoon cheese by tablespoons, 2 inches apart.
-Spread cheese to about 2 inches in diameter and sprinkle with chives.
-Bake for about 6-8 minutes or until crisp and golden brown.
-Allow to cool before removing and plating with a spatula.

Seared scallops:
-Pat scallops dry with a paper towel and season with salt.
-Heat skillet over medium heat and add oil and butter.
-Sear scallop for about 2 minutes and then flip and cook another 2 minutes.
-Serve immediately.

-Place risotto in a bowl.
-Place the scallops on top.
-Add the Parmesan crisp on top as a garnish.