Chop asparagus into 1 inch pieces

In a medium pan over medium high heat, add the walnuts and dry toast. Remove from pan and coarsely chop. Set aside.

In the same pan over medium high heat, add 1 tsp olive oil. Add asparagus and cook until slightly charred and tender. Set aside.

In a small pot over medium high heat, add 2 tsp olive oil. Add aborio rice and toast for 1-2 minutes. Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all liquid is absorbed.

Add 1/2 cup boiling water and stir often until nearly all liquid is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be liquid left.

Remove from burner. Stir in half the butter, asparagus and 2 tsp of salt. Cover and set aside.

In the same medium saute pan over medium high heat, heat 1 tsp olive oil. Sprinkle .25 tsp salt and a pinch of pepper on the scallops. Cook on 1 side for 2-3 minutes. Flip scallops, add remaining butter and apricot preserves and stir to combine. Slowly swirl mixture around scallops while scallops cook. When almost ready, toss mixture with scallops.

Top risotto with walnuts and goat cheese. Serve with scallops.