Ingredients
1 lb. sea scallops, rinsed and cleaned
1/3 c. olive oil
sliced lemons
1 c. long grain rice
1/3 c. chopped tomatoes
generous pinch saffron
1/2 onion, finely chopped
1/2 red bell pepper, chopped
1 3/4 c. chicken stock
1/2 c. dry white wine
handful chopped parsley
Preparation
Saute onions and peppers in olive oil until soft. Add saffron, tomato, salt and pepper to taste, and cook for 2-3 minutes. Add rice and stir, coating grains with oil. Add wine and stock and bring to a boil, then cover and simmer for 15 minutes or until liquid is absorbed. Turn off heat while scallops are prepared.
Season scallops with salt and pepper. Heat oil in a pan until very very hot–almost smoking. Sear scallops for 2-3 minutes per side. Pan must be very hot. Do not turn scallops early, or they will stick.
To serve, put rice on a platter, topped with scallops, parsley, and lemon juice.
