Scallop & Saffron Risotto with Blistered Tomatoes – Rumi Spice

Ingredients

• 3 Cups Cherry or Grape Tomatoes
• 1 Tablespoon Olive Oil
• 1 White or Yellow Onion, Diced
• 2 Tablespoons Olive Oil
• 4–6 Cloves Garlic, Rough Chopped
• 1 Tablespoon Fresh Thyme
• 1 1/2 Cups Risotto Rice
• A Pinch of Saffron (about 20 strands)
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Rumi Paella
• 6–8 Cups Veggie Stock or Chicken Stock, Warmed
• 1 Tablespoon Butter
• 1/4 Cup Grated Parmesan
• 12 Large Scallops
• 2 Tablespoons Butter
• 1 ½ Tablespoons Olive Oil
• ½ Cup Dry White Wine
• Italian Parsley