2 cups cherry tomatoes
1/4 cup olive oil, divided
1 tsp minced garlic
1 small onion, diced
2 cups diced zucchini
1/4 cup fresh lemon juice
1 lb arborio rice
1 cup dry white wine
2 to 3 cups fat-free chicken broth
2 tbsp light butter
6 tbsp grated Parmesan
18 sea scallops
Preheat oven to 250*F. Toss tomatoes with 2 teaspoons of the oil and a pinch of salt and pepper. Place on a nonstick baking pan and bake for one hour to roast.
In a medium sauce pan, heat one teaspoon of the oil over medium heat. Add the garlic and half of the onions, and cook until onions become translucent. Add the diced zucchini and cook for about 5 minutes more. Transfer mixture to a blender container. Add the lemon juice and one tablespoon of the oil. Add salt and pepper to taste. Puree mixture, set aside.
Heat 1 tablespoon of the oil in a medium saucepan over medium heat, and add the remaining half of onion, cooking until translucent. Add the rice; stir and cook 2 minutes. Add the wine and stir until the rice absorbs it. Add broth 1 cup at a time until absorbed, stirring continually 20 minutes or until rice is tender (add more broth if necessary). After rice is cooked, stir in the reserved puree mixture, butter and cheese, and set aside.
Heat remaining tablespoon of oil in a small skillet. Add scallops and cook on both sides until lightly browned. Salt and pepper to taste. Add the roasted tomatoes and cook 5 minutes more.
To serve, place risotto on plate and top each plate with 3 scallops and some tomatoes.