Risotto Cakes With Seared Scallops And Tomato Cilantro Drizzle

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Risotto Cakes

1 large egg lightly beaten

Seared Scallops

12 large scallops (size of a quarter)

a dash of red pepper

Tomato Cilantro Drizzle

1 medium size tomato, seeded and finely diced

2 tsp. ground cumin

1/4 tsp. garlic powder

1/4 tsp. salt

1 tsp. ground cumin

3 tablespoons cilantro, finely chopped

4 tbs. olive oil

4 tbs. butter

1/2 cup all-purpose flour

1/2 cup corn meal

1 cup Stonyfield Farm Fat Free Plain Yogurt

1/4 cup citrus vinaigrette (Newman's Own lime vinaigrette works well)

2 cups risotto, cooked and cooled

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