Seared scallops with farro risotto

Sear scallops with butter and olive oil. Keep scallops warm in 200F oven. Sauté shallots, carrots, and celery. Add garlic. Stir in farro. Deglaze with white wine. Add stock along with cherry tomatoes, radishes, and radish  greens. Cook uncovered until creamy. Serve scallops on it. Sprinkle lime juice and cilantro.