Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Make two piles of half the Parmesan (reserve remaining for risotto) on prepared baking sheet. Gently spread into 3-4" circle.

Bake in hot oven until golden brown and bubbling, 7-9 minutes.

Let crisps cool, 5 minutes.

While Parmesan crisps bake, start risotto.

Place a medium pot over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pot and stir constantly until aromatic, 30-60 seconds.

Add rice and stir occasionally until toasted and opaque, 1-2 minutes.

Stir in 1 cup water. Bring to a simmer. Once simmering, cook undisturbed, 4 minutes.

Stir in another 1 cup water. Return to a simmer. Once simmering, cook until liquid is almost all absorbed, 13-15 minutes.

Add cream sauce base, peas, 1/2 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.

Once simmering, cook until beginning to thicken, 3-4 minutes.

Remove from burner. Stir in remaining Parmesan and butter until combined. Cover and set aside.

Pat scallops dry. 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 large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until lightly browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner and transfer scallops to plate. Wipe pan clean and reserve.

Return pan used to cook scallops to medium heat. Add 2 Tbsp. water, chicken demi-glace, and onion jam to hot pan.Bring to a simmer.

Once simmering, remove from burner.

Plate dish as pictured on front of card, topping risotto with scallops and garnishing with Parmesan crisps (breaking up if desired), green portions of green onions, and red pepper flakes (to taste). Bon appétit!