Request from son: seared scallops. So that's tonight's dinner. I was thinking of serving it with some kind of risotto. Do you think a porcini risotto would be totally wrong? I plan to sear the scallops in olive oil, then deglaze with white wine or a bit of cream (or both). The scallops would be served beside the risotto, not exactly on top of it. Asparagus as a veg and, maybe a fennel and orange salad.