Halve lemon. Cut one half into wedges and juice the other half.

Coarsely crush cheese crisps.

Pat scallops dry, and season both sides with a pinch of 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.

Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into broccoli.

Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes.

While broccoli roasts, start risotto.

Place another medium pot over medium heat and add 1 tsp. olive oil. Add rice to hot pot and stir occasionally until toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from other pot, mirepoix base, and seasoning blend. 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. Stir in 2 tsp. lemon juice, Parmesan, butter, sour cream, and 1/4 tsp. salt until butter is melted and risotto is creamy. Cover and set aside.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Working in batches if necessary, add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with scallops and broccoli. Garnish with cheese crisps and squeeze lemon wedges over to taste. Bon appétit!