Sofrito Scallops with Saffron Rice

Used with everything from beans to meat to fish, the versatile tomato-based sauce called sofrito is the soul of Latin American and Caribbean food. In this Cuban-inspired dish, bay scallops are tossed in the hot sofrito and then served with saffron-infused rice.

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  3 Tbs. extra-virgin olive oil
  
  


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  Pinch of saffron threads
  
  


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  1-1/2 cups long-grain white rice
  
  


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  Kosher salt
  
  


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  1 medium yellow onion, finely chopped (about 1 cup)
  
  


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  1 small green bell pepper, finely chopped (about 3/4 cup)
  
  


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  3 medium cloves garlic, minced (about 1 Tbs.)
  
  


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  1 tsp. finely chopped fresh oregano
  
  


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  1/2 tsp. ground cumin
  
  


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  Freshly ground black pepper
  
  


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  1/2 cup dry white wine
  
  


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  1 8-oz. can tomato sauce, such as Hunt’s
  
  


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  1 Tbs. ketchup
  
  


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  1 lb. bay scallops
  
  


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  1/2 lemon
  
  

Heat 1 Tbs. of the oil and the saffron in a 4-quart saucepan over medium-high heat until the saffron is sizzling. Add the rice and stir to coat. Add 3 cups water and 1-1/2 tsp. salt and bring to a boil. Boil for 1 minute; reduce the heat to a gentle simmer, stir once, cover, and cook until all of the water has been absorbed and the rice is tender, about 15 minutes.

Meanwhile, heat the remaining 2 Tbs. oil in a 12-inch skillet over medium heat. Add the onion, green pepper, and garlic and cook, stirring, until the vegetables are soft, about 8 minutes. Stir in the oregano, cumin, 1 tsp. salt, and 1/2 tsp. pepper. Add the wine and simmer until reduced by half, about 3 minutes.

Stir in the tomato sauce and cup water; bring to a simmer. Turn the heat down to low, cover, and cook until slightly thickened, about 7 minutes. Stir in the ketchup and season to taste with salt and pepper.

When the rice is ready, add the scallops to the hot sofrito and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the rice to a large platter and top with the scallop mixture. Season to taste with lemon juice, and serve immediately.