Stem Swiss chard and finely chop leaves.

Stem and mince parsley.

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

Finely chop walnuts.

In a mixing bowl, combine parsley, walnuts, 1 tsp. lemon zest, and half the cheese (reserve remaining for risotto). Set aside.

Place a medium pot over medium-high heat and add 1 tsp. olive oil.

Add Swiss chard to hot pot and stir occasionally until tender, 3-4 minutes.

Transfer to a plate. Keep pot over medium-high heat; no need to wipe clean.

Add 1 tsp. olive oil and rice 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.

Add 1 Tbsp. lemon juice, garlic & herb butter, remaining cheese, crème fraîche, Swiss chard, and 1/4 tsp. salt to hot pot with risotto. Stir to combine.

Remove from burner and set aside covered.

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

Add plain butter and let melt. Once melted, spoon butter over browned scallops. Remove from burner.

Plate dish as pictured on front of card, topping risotto with scallops and garnishing scallops with gremolata. Squeeze lemon wedges over to taste. Bon appétit!