---------- Recipe via Meal-Master (tm) v8.05
       Title: Saffron Risotto With Sea Scallops
  Categories: Main dish, Shellfish, Rice
       Yield: 4 Servings
       2 tb Unsalted butter
     1/2 c  Onion, diced
       1 tb Finely diced fresh ginger
   1 1/2 c  Arborio rice
     1/3 c  Dry white wine
       3 c  Vegetable broth, hot
     1/2 ts Saffron threads
     3/4 lb Sea scallops
            Salt and pepper
   1. Melt butter in a large saucepan; add onion and ginger and saute over
   medium heat until onion is translucent. Add rice and stir to coat with
   butter. Add wine, increase heat, and cook, stirring, until it is almost
   absorbed. 2. Begin adding broth, about 1/2 cup at a time, letting the rice
   absorb almost all before making another addition. This process will take
   about 15 minutes. Steep the saffron in some of the broth in a small cup and
   add it when making one of the broth additions. 3. The rice should have a
   creamy consistency with a noticable light crunch in the center of the
   kernel. Immediately after the last broth addition, add the scallops and
   cook for just a few moments (do not overcook them or they will toughen).
   Season to taste with salt and pepper and serve immediately.