Saffron Golden Risotto

Remove moisture from the scallops using a paper towel and season both sides with seasoned salt.

Heat grapeseed oil in a frying pan over high heat, sear one side of the scallops until golden, cook the other side for 10 seconds, and set aside.

In a pot, combine water, chicken stock, and saffron, and simmer over medium heat to infuse the saffron flavor.

In the pan used for the scallops, add the minced garlic and sauté.

Add the white parts of the minced green onion to the pan and sauté until the texture matches the garlic.

Add the rice to the pan and sauté over medium heat for 1 minute.

Gradually add the saffron broth, stirring until absorbed into the rice.

Once the rice is cooked to the desired texture, add the minced aged kimchi and mix evenly.

Add the butter and grated cheese, stirring to adjust the consistency.

Arrange the seared scallops beautifully on the side.

Finally, sprinkle with minced chives to finish.