Sweet Pea Risotto with Scallops

I already fooled C -- this only takes about 45 min from start to finish if you can multi-task.  But it sounds really fancy.  The only caveat is that you can't really be social while you're cooking because you either have to be doing something or stirring the risotto.

Ingredients:
2 Tb olive oil
1 shallot, finely chopped
1 cup arborio rice
1/2 cup dry white wine

3 1/2 cups of warm chicken stock 
1/3 cup chicken stock

1 cup fresh peas
1 1/2 Tb softened butter
1/4 cup grated parmesan

1 Tb olive oil
1/2 Tb butter
1/2-1 lb scallops

Heat olive oil in a heavy-bottomed pan and saute the shallots until translucent.  Add the rice and stir until all the grains are coated with oil.  Add the white wine and lower the heat, stirring until all of the liquid has been absorbed or has evaporated.  Add chicken stock a half cup at a time, stirring until liquid is absorbed before adding the next half cup, until the rice is soft and creamy with a little bit of a bite when you taste it.  You might not need all of the chicken stock.

Meanwhile, cook the peas if fresh (if frozen, run under warm water until they are defrosted).  Puree the 1/3 cup chicken stock and half of the peas in a food processor, and set aside.

When the risotto is getting close to done, heat olive oil and butter in a pan on high heat until the butter is just about to brown.  Pat the scallops dry and season them with salt and pepper on both sides.  Sear the scallops until cooked through.

When the risotto is done, stir in the butter and parmesan.  Then stir in the pea puree and the remaining whole peas.  Serve the scallops in a bed of the risotto.