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Ingredients
- 3 tbsp extra-virgin olive oil
- Pinch of saffron threads
- 1 1/2 cups long-grain white rice
- Kosher salt
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 small green bell pepper, finely chopped (about 3/4 cup)
- 1 medium garlic cloves, minced
- 1 tsp finely chopped fresh oregano
- 1/2 tsp ground cumin
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 8 o can tomato sauce
- 1 tbsp ketchup
- 1 lb bay scallops
- 1/2 lemon
Details
Servings 4
Preparation
Step 1
Heat 1 tbsp of the oil and the saffron in a 4 quart saucepan over medium-high heat until the saffron is sizzling. Add the rice and stir to coat. Add 3 cups water and 1 1/2 tsp salt and bring to a boil. Boil for 1 minute; reduce the heat to a gentle simmer, stir once, cover, and cook until all of the water has been absorbed and the rice is tender, about 15 minutes.
Meanwhile, heat the remaining 2 tbsp oil in a 12" skillet over medium heat. Add the onion. Stir in the oregano, cumin, 1 tsp salt and 1/2 tsp pepper. Add the wine and simmer until reduced by half, about 3 minutes.
Stir in the tomato sauce and 1/3 cup water. Bring to a simmer. Turn the heat down to low, cover and cook until slightly thickened, about 7 minutes. Stir in the ketchup and season to taste with salt and pepper.
When the rice is ready, add the scallops to the sauce mixture and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the rice to a large platter and top with the scallop mixture. Season to taste with lemon juice.
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