Ingredients

3 cups water
1 tbsp vegetable base
1 tsp olive oil
1/4 lb yellow onions, diced
1 cup plus 3 tbsp Arborio rice
1 cup plus 3 tbsp canned diced tomatoes, drained
1 tsp minced garlic
3 1/2 tsp grated lemon rind
3 1/2 tsp parsley leaves, minced
3 tbsp olive oil
1 lb plus 8 oz sea scallops
Dash salt
Dash ground black pepper

Preparation (Serves 4-6)

Bring water to a boil. Stir in vegetable base until dissolved.

In a heavy-bottomed pot, heat 1 teaspoon oil over medium-low heat. Add onion and cook until translucent. Do not brown.

Stir in rice to coat with oil. Cook for 3 minutes or until opaque.

Add broth ½ cup at a time, and cook, stirring constantly, until rice is almost cooked through. Stir in tomato, garlic, lemon rind and parsley.

In a sauté pan, heat 3 tablespoons olive oil until very hot. Season scallops with salt and pepper. Carefully place in hot oil. Cook for 1 ½ to 2 minutes or until a golden brown crust forms. Turn and cook for 2 to 3 minutes more.