Instructions: To prepare the risotto: Place the stock in a saucepan over medium-high heat. Bring to the boil, then reduce to a simmer. Heat the oil in another saucepan over medium heat. Add the rice and cook 1 minute. Add the stock, 1/2 cup at a time, stirring frequently and cooking until the stock has been absorbed and the rice is tender. Season with pepper and salt and keep risotto warm.

Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 1 minute on each side or until seared.

To serve, stir the lemon zest and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with Parmesan and lemon wedges on the side.

Note: Arborio rice is the short-grain Italian rice often recommended for risottos.

Start to Finish Time:
"0:30"

Her recipes use fresh foods in stylish combinations, and her book includes tips for buying, storing and preparing food - fast. If a meal in 30 minutes still seems too long, there are other options: How about Hoisin Pork in Green Onion Pancakes or White Chocolate Tiramisu? Both are in her "10-minute dishes" section.

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