Pat dry the scallops with paper towels. Season with salt and pepper.
Heat 2 tablespoons of butter and 1 tablespoon olive oil in a Dutch oven. Saute shallots and garlic for few minutes until soft then add the rice. Stir the rice for 3 minutes then add the broth slowly. Add the seasoning. (I only used 1 packet of the seasoning.) Cook on low for 20 minutes uncovered stirring occasionally. On the last 5 minutes of cooking add the asparagus and stir.
Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a pan. Sear the scallops about 1 minute per side.
Place risotto on a platter, top with scallops and parsley. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-scallop-risotto-with-asparagus/