Ingredients

• 1 tablespoon olive oil
• 6 (10/20 or colossal) scallops
• 1 cup fine and roughly chopped pistachios
• Salt and freshly ground black pepper
• Papaya and Tangerine Risotto, recipe follows
• Triple Pepper Sprout Hash, recipe follows

Directions

Papaya and Tangerine Risotto:

2 cups vegetable stock

1 cup heavy cream

2 tablespoons butter

1/3 cup diced onion

1 cup arborio rice

Pinch diced garlic

1 papaya, peeled and diced

2 tangerines, peeled and diced

Salt and freshly ground black pepper

Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil. In a heavy-bottomed medium saucepan, melt the butter then add the onion. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking. Add the garlic and sweat. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed. Repeat this process until the rice is "al-dente". Add the diced papaya and tangerine. Season it with the salt and pepper, to taste. The risotto should be firm and creamy.

Triple Pepper Sprout Hash:

1 tablespoon oil

1 each red, yellow, and green pepper, cored, seeded, and julienned

Salt and freshly ground black pepper

1/4 cup alfalfa sprouts

In a large skillet, add the oil and saute the peppers. Season with salt and pepper, to taste. Remove from pan, and toss with sprouts. Serve.