Fresh scallops...check. Butter...check.

[Squatch]

Holy crap, this was good. I adapted risotto to pair well with scallops while remaining summery and light.

Make a strong tea (about 1 liter) of Stash Lemon and Ginger
Make risotto as per usual, substituting tea for chx/veg stock. Do not add garlic, onions, or mushrooms.
Season with salt, per taste.
Add 2 Tbsp chopped fresh sage just before risotto is done.
Add a smidge of parmesan or other hard cheese (or even omit all together)

Scallops:
Heat skillet, melt butter (I prefer Irish butter)
Place rinsed, dry sea scallops into skillet. Turn, baste until just done.

Serve in flat bowls with risotto, 2 or 3 scallops, drizzle of beurre blanc.

Pair with 2001 or 2004 JJ Prüm Spätlese.