Core tomatoes. Quarter lengthwise and cut into 1/2" pieces.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Mince chives.

Mince garlic.

Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add rice, a pinch of salt, and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water 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 water left.

Remove from burner. Add butter, cheese, garlic salt, and a pinch of pepper. Stir to combine, then cover and set aside.

Place corn and tomatoes on prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.

Place under hot broiler and broil until softened and warmed through, 3-5 minutes.

Don't text and broil! Keep an eye on vegetables, as they may burn easily under broiler.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Add 2 tsp. lemon juice. Remove from burner.

Plate dish as pictured on front of card, placing scallops and vegetables on risotto and garnishing with lemon zest (to taste) and chives. Squeeze lemon wedges over to taste. Bon appétit!