Tomato and Rice Soup with Scallops

Melt unsalted butter in a large pot over medium heat. Add chopped onion, celery, and shredded carrots, stirring occasionally until softened, about 5-7 minutes.

Add chopped tomatoes to the pot and cook for 2-3 minutes, stirring gently to combine with the vegetables.

Pour in the low sodium chicken stock and dry white wine, then add the bay leaf. Bring the mixture to a boil over medium-high heat.

Reduce heat to medium and stir in the long grain rice. Simmer uncovered for 18-20 minutes until the rice is nearly tender.

While the rice cooks, pat the fresh scallops dry with paper towels and season both sides generously with salt and pepper.

Once the rice is nearly cooked, increase heat to medium-high and add the seasoned scallops directly to the simmering soup. Cook for 3-4 minutes until the scallops are opaque and just cooked through, stirring gently.

Remove the bay leaf from the pot. Taste the soup and adjust seasoning with additional salt and pepper as needed.

Divide the soup among four bowls and garnish each portion with chopped cilantro and green onions. Serve immediately while hot.