French Style Scallops w/Lemon Butter White Wine & Risotto Peppernota

I like Gordon Ramsay, but this recipe is from Jaques Peppin, and Molto. Instead of standing over the risotto for half an hour, constantly stirring...most real chef's just stick it in the oven. Jaques Peppin adds all the broth at once and puts it in a dutch oven with the lid on. I did the former and as usual it turned out perfect. I seared the scallops the traditional way, but unlike modern chef's who insist on eating the scallops without any additions, I made a traditional French lemon butter caper white wine reduction and drown'd them in it. It was magnifiscent. Try it!
As you will see in other videos, the 'piccatta' sauce is made from Shallots, capers, lemon juice, butter and white wine.
For the risotto I started with multi-colored peppers, onion, and a little garic- supplimenteed by a good pot full of beef broth. Garnished with fresh parsley and parmesan cheeze.