Seared Scallops with Saffron Rice
Add the wine and stock bring to a boil, cover and simmer for about 15 minutes or until the liquid is absorbed. Turn off the heat and let stand while the scallops are prepared.
For the scallops, heat the oil in a skillet until very hot. Salt and pepper the scallops and add to the pan. Let them sear on both sides for about 2 to 3 minutes.
Do not try to turn the scallops before a couple of minutes or they will stick. The trick here is to caramelize the sugars over high heat which will release them from the pan.
To serve, place rice and scallops on a platter and sprinkle
both with parsley and squeeze some lemon juice over the scallops.