Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Peel and mince shallot.

Mince garlic.

Trim woody ends off asparagus and cut into 1” lengths.

Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place another medium pot over medium-high heat and add 2 tsp. olive oil.

Add shallots and half the garlic (reserve remaining for scallops) to hot pot. Stir occasionally until shallots have softened, 1-2 minutes.

Add rice and cook, 1 minute.

Add mirepoix base, a pinch of salt, and 1 cup boiling water from other pot to hot pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed, 5-6 minutes.

Add 1/2 cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in butter, 3/4 the cheese (reserve remaining for garnish), half the garlic salt (reserve remaining for scallops), and a pinch of pepper until combined. Cover and set aside.

While risotto cooks, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add asparagus and a pinch of salt to hot pan. Stir occasionally until slightly tender, but still crisp, 3-5 minutes.

If asparagus are thinner than a pencil, check for doneness sooner.

Add scallops, white portions of green onions, remaining garlic, and remaining garlic salt to hot pan. Cook undisturbed, 90 seconds.

After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with scallop mixture. Garnish with remaining cheese and green portions of green onions. Bon appétit!