• Make the risotto
• Prepare the leeks for the risotto and crispy fried leeks. Using only the white bottom half of the leeks, slice both ends off and slice it lengthwise down the center. Then slice into thin half moons
• Add the leeks to a bowl full of cold water and soak for 1-2 minutes while swishing them around. Dump them into a colander, rinse, drain then dry with a paper towel
• Heat a large soup pot or Dutch oven over low - medium heat and add the olive oil. Add the leeks to the pot and sprinkle with a pinch of salt. Cook the leeks about 5 minutes, stirring occasionally.
• While the leeks are cooking, shave the asparagus using a potato peeler. Snap the bottom ⅓ off the asparagus and shave as much as you can off of each stalk. Whatever is left of the stalk can be chopped small and used in the risotto, discarded or saved for something else.
• Heat up the chicken stock on the stove in a sauce pan. Keep at a simmer or just below
• Add the Arborio rice and 1 teaspoon of salt to the pot and toast for 3 minutes, stirring occasionally.
• Add the white wine and stir up all the bits off the bottom of the pan
• Add one cup of the stock to the Arborio rice and stir frequently. Add in the parmesan rinds at the same time
• Continue adding stock 1 cup at a time and stirring occasionally until all liquid is added and rice is al dente
• Once you reach that point then add the asparagus and peas, stirring occasionally for 1 minute
• Add the Romano cheese and stir until fully incorporated
• Add the butter and stir until melted
• Add the juice of half a lemon and stir. Turn off heat and set to the side while finishing the scallops and leeks

Fry the leeks

• Heat a small sauce pot over high heat and add the oil
• While the oil is heating, mix the flour and ½ teaspoon of salt in a small bowl
• Add the leeks and toss to coat. Fry the leeks immediately and remove from oil with a slotted spoon when crispy and a medium color brown. Set on a couple paper towels to drain excess oil. Sprinkle with ¼ teaspoon of salt and set to the side

Sear the scallops

• Heat a heavy bottomed skillet over medium - high heat for 1-2 minutes. Add the olive oil and swirl around the pan to coat
• Season the scallops with salt and pepper and place them in the skillet. DO NOT touch them for about 4 minutes until it's time to flip them
• Flip the scallops and cook for another 3-4 minutes
• Remove from heat and set on a plate

Plating the Scallops and Risotto

• Scoop risotto into a bowl, add scallops and top with crispy fried leeks. Enjoy!