For Leek Risotto:
For Lemon-Butter Sauce:
For Leek Risotto: Heat olive oil in a pot over medium heat. Add rice and mix for about 3 minutes. Add 2 tablespoons of butter and leek, cook for about 5 minutes until the leek is tender.
Add 1 cup of warm water and mix until almost all the liquid is absorbed. Continue cooking the rice, add half a cup of water and mix for about 20 minutes until the liquid is absorbed and the rice softens. Rice can be kept warm at this point until ready.
When ready to finish, mix enough to bring the risotto to a creamy consistency. Add the remaining 2 tablespoons of butter, mascarpone, Parmigiano-Reggiano, lemon zest and juice. Sprinkle with salt and pepper. After completion, rice grains are mixed with a thick and creamy sauce until soft. If risotto becomes too thick, add water to ensure proper consistency.
By the way, for Lemon Butter Sauce: Add butter to a small saucepan set on medium heat, stir for about 3 minutes until it becomes fragrant. Take it out of the fire, mix the garlic and let it sizzle for about 10-15 seconds, then add lemon juice. Add salt and pepper; keep warm.
Spice the scallops with salt. Leave in the fridge for 15 minutes.
Remove the salted scallops from the refrigerator and dry them. Add some more salt. Heat the vegetable oil in a large frying pan over high heat. Add combs with space between each. Press each comb lightly with a spatula to ensure good contact with the pan.
Cook the scallops on the first side for 1-2 minutes until golden brown. Carefully turn the combs over and cook for about 1 more minute until it solidifies over medium heat. Transfer the combs to a container with a paper towel. To serve, fill the risotto in heated bowls with scallops and beat with sauce, enjoy your meal.