Careme

Instructions

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1. 1.

   Prepare the main ingredients:

   • Pat 12 ounces sea scallops very dry, remove any tough side muscles, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
   • Core and finely chop 10 ounces dry-farmed tomatoes.
   • Dice enough yellow onion to measure 1/2 cup.
   • Mince 2 garlic cloves.
   • Chop 2 tablespoons flat-leaf parsley.
   • Zest 1 small lemon to obtain 1/2 teaspoon zest, then juice it to obtain 1 tablespoon juice.

   Let the seasoned scallops stand uncovered for 10 minutes while completing the prep.

2. 2.

   Bring 2 1/4 cups low-sodium chicken or seafood stock to a gentle simmer in a small saucepan, then keep it warm over low heat.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a wide saucepan over medium heat. Add the prepared onion and cook for 4 minutes, stirring occasionally, until softened. Stir in the prepared garlic, 1/2 teaspoon smoked paprika, and 1/8 teaspoon red pepper flakes; cook for 30 seconds.

4. 4.

   Add 3/4 cup Arborio white rice and stir for 2 minutes, until the grains are lightly toasted. Fold in the prepared tomatoes and 1/4 teaspoon kosher salt, then cook for 2 minutes so the tomatoes begin releasing their juices.

5. 5.

   Add the warm stock to the rice about 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Cook for 18 to 20 minutes, until the rice is creamy but retains a slight bite; lower the heat if it begins sticking.

6. 6.

   When the rice has about 6 minutes left, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in one uncrowded layer and sear without moving for 2 minutes, until deeply golden. Flip and cook for 1 minute, then add 1 tablespoon unsalted butter and the prepared 1 tablespoon lemon juice. Spoon the foaming lemon butter over the scallops for 30 to 60 seconds, until they are just opaque and springy, then remove the skillet from the heat.

7. 7.

   Stir the prepared 1/2 teaspoon lemon zest and 1 1/2 tablespoons of the prepared parsley into the tomato rice. Spoon the rice into two shallow bowls, arrange the seared scallops on top, drizzle with the lemon butter from the skillet, and garnish with the final 1/2 tablespoon prepared parsley.