1 pound sea scallops cut into 1/3 coins
1 teaspoon olive oil
3 large garlic cloves minced
1 teaspoon minced fresh rosemary
= (or 1/4 tspn crushed dried rosemary)
1 tablespoon minced fresh oregano
= (or 1 tspn crushed dried oregano)
Olive oil cooking spray as needed
1 cup Arborio rice
1 cup dry white wine
4 1/2 cups Fish Stock (see recipe)
= (or 2 bottles clam juice
and 2 1/2 cups water)
1/2 cup minced flat-leaf parsley
1/2 lemon