Serves: 4-6

Ingredients:

1 1/2 cups arborio rice
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
1 large onion, diced (about 1 1/2 cups)
Salt and pepper, and pinch of red pepper flakes
Extra-virgin olive oil
2 cloves of garlic
Parsley and snipped basil for garnish
3 medium sized heirloom tomato, for slicing
10 - 18 Medium Sized Scallops

Step 1:

Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.

Step 2:

Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so. When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.

Step 3:

Make the Mayonnaise Niçoise and pan sear scallops.

1 c. Homemade or quality mayonnaise
1 Tb. Drained capers
1Tb. Tomato paste
1 Tb. Anchovy fillets or paste
1 Tsp. Smoked paprika
Combine in a food processor and serve with tomato risotto and scallops

Sauté scallops that have been dried on paper towels in butter and olive for a minute or two.

To serve:

Transfer to a low, wide serving bowl. Surround the rice with tomato slices, pan-seared scallops and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table. Dip scallops with Mayonnaise Niçoise and indulge! Pair with 2019 Pinot Gris chilled at 55*.