1	pound (480 g) sea scallops, cut into 1/3 inch coins

1	teaspoon (5 ml) olive oil

3	large cloves garlic, minced

1	teaspoon (5 ml) minced fresh rosemary or 1/4 teaspoon (1.25 ml) crushed dried

1	tablespoon (15 ml minced fresh oregano or 1 teaspoon (5 ml) crushed dried

olive oil cooking spray

1	cup (150 g) Arborio rice

1	cup (240 ml) dry white wine

4 1/2

cups (1080 ml) fish stock, or 2 bottles clam juice and 2 1/2 cups (600 ml) water

1/2	cup (30 g) minced flat-leaf parsley

1/2

lemon

1. 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 sauté over high heat for 1 minute. Add the scallops and cook and stir for 2 minutes or until just done. Place in a bowl.
2. Coat a large non-stick pot with cooking spray. Add the rice and sauté 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.
3. 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.