Risotto with Asparagus and Scallops, Creamed with Avocado

Method

1. Prepare the vegetable broth: combine celery, carrot, onion, garlic clove, a small tomato, and the fibrous parts of asparagus. Boil for about 20 minutes, season with salt, and keep warm.
2. Finely chop half an onion. Heat olive oil in a high-sided pan and sauté the onion until translucent.
3. Cut the tender part of the asparagus into small pieces. Add them to the pan, season lightly with salt, cook briefly, then remove and set aside.
4. Add the carnaroli rice and toast for 2 minutes. Deglaze with white wine (or a ladle of broth). Once evaporated, start adding vegetable broth one ladle at a time, stirring continuously.
5. Clean the scallops: separate the fruit from the shell, remove the orange coral and dice it. Remove the sand sac. Season the coral with salt and pepper.
6. In a small pan, heat olive oil, add the reserved asparagus and the diced scallop coral. Sauté for 2 minutes. Remove the asparagus and set aside for garnish. Add the coral mixture to the risotto.
7. Continue cooking the risotto, adding broth as needed, until the rice is almost al dente.
8. Season the whole scallops with salt and pepper. In the same small pan, add oil and sear the scallops for about 2 minutes per side. Set aside.
9. Prepare the avocado cream: cut the avocado, remove the pit, scoop out the flesh into a bowl. Mash with a fork. Add the cooking juices from the scallops, juice of half a lemon, salt and pepper. Mix until creamy.
10. When the risotto is just shy of done, turn off the heat. Add the avocado cream and stir vigorously (mantecare) for about 1 minute until creamy and emulsified.
11. Cover the risotto and let it rest for 30-40 seconds.
12. Plate the risotto, top with the sautéed asparagus and the whole seared scallops.