Instructions: Dry the cut scallops on paper towels. Heat the oil in a non-stick skillet until very hot. Add the garlic, rosemary, and oregano in the oil and saute over high heat for 1 minute. Add the scallops and cook and stir for 2 minutes or until just done. Place in a bowl.

Coat a large non-stick pot with cooking spray. Add the rice and saute for 2 minutes. Meanwhile, heat the Fish Stock and bring to a simmer. Add the wine to the rice, stir constantly, and cook until the wine has been absorbed. Add the hot broth, 1 cup at a time and cook, stirring until absorbed. Continue to cook until done al dente.

Stir in the parsley, any liquid that has accumulated in the cooked scallop bowl, and the juice of the half of a lemon. Cook until absorbed and then stir in the cooked scallops. Cook, stirring, until reheated. Serve immediately.

This recipe yields 4 servings.

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