2 tablespoons butter

1 tablespoon olive oil

1-pound sea scallops

1 ¼ teaspoon salt

1 ¼ teaspoon black pepper

1 onion, chopped

6 large garlic cloves, peeled and chopped

1 small red bell pepper, chopped

1 teaspoon paprika

1 teaspoon saffron powder or threads

½ cup lobster or fish stock

½ cup dry white wine

1 cup grape or cherry tomatoes, cut in half

2 cups cooked rice

½-pound large raw shrimp

½ cup frozen peas, thawed

1 cup cooked lobster meat, chopped into large bite-size pieces

3 tablespoons fresh lemon juice

1 lemon, cut into slices

¼ cup parsley, chopped

Heat the butter and olive oil in a large cast iron skillet until very hot.  Place the scallops on paper towels and pat dry.  Remove the tough muscle on the side if it is still attached.  Season the scallops with ¼ teaspoon each of the salt and pepper.  Place the scallops in the hot skillet, careful not to crowd them.  Sear on the first side for about 1 ½ - 2 minutes until golden and caramelized.  Flip and cook for 1 minute on the other side.  Remove from skillet and set aside.

Add the onion, garlic, and red pepper to the pan drippings and cook until fragrant and soft, about 2 minutes.  Add the paprika, saffron, stock, and wine to the pan.  Bring to a boil and cook for 3-4 minutes, stirring occasionally, until the liquid reduces by half.  Stir in the tomatoes, rice and shrimp and cook for 2 minutes more, stirring frequently until the shrimp turn pink and are mostly cooked through.

Add the peas, lobster, and scallops to the pan.  Stir to combine and then press the mixture into one even layer and press down.  Let cook without mixing for 2-3 minutes more allowing any excess liquid to absorb and a crispy crust (socarrat) to form on the bottom of the rice.  Remove from heat and drizzle with the lemon juice.  Let rest for 10 minutes before serving.  Garnish with lemon slices and chopped parsley and devour.