Finely mince 2 cloves of garlic, finely dice 1/2 of an onion and season 6 to 8 scallops with sea salt and freshly cracked black pepper on both sides

To make the saffron infused rice heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic and mix with the oil, about 2 minutes later season with sea salt and freshly cracked black pepper and add 2 1/2 cups of vegetable broth and some saffron threads, once it comes to a boil season with sea salt and let it boil for 2 minutes so the saffron infuses, then add 1 cup of round rice, mix it around so it´s all evenly distributed, stir the rice occasionally, after about 8 minutes lower the fire to a low-medium heat, 2 minutes later when there is almost no broth left and you can run a spoon through the rice and see the bottom of the pan, cover the pan with a lid and turn off the heat

To make the seared scallops heat a small non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the scallops into the pan, I like to add them in a circular design on the outer edge of the pan so they all cook evenly, sear them for about 3 minutes per side so they can get that crusty sear on each side

Transfer the rice into 2 shallow bowls, divide the scallops on top of the rice, garnish with lemon slices and fresh parsley

Enjoy!