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1
Set clam juice and broth in a saucepan and have it at a bare simmer before you begin.
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2
Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden.
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3
Add the rice and stir, continuously for a couple of minutes to lightly toast it.
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4
Add the wine and cook gently until almost entirely evaporated.
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5
Add 1/2 cup of the boiling water and stock and simmer the rice, stirring constantly, until all the liquid is absorbed.
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6
Add 1/2 cup more of simmering liquid and stir the rice until it has again absorbed the liquid.
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7
Continue in this fashion, adding a cup of liquid after 1 1/2 cups are in.
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8
When rice is half way done (after about 15 minutes) cook the seafood.
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9
In another skillet heat the remaining 2 tablespoons olive oil and saute the shrimp and scallops for a minute or until almost entirely cooked.
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10
Transfer the seafood to the rice and continue to finish cooking the rice until entirely tender (should take about 30 to 35 minutes in all).
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11
When done, the rice is just tender, has absorbed the liquid (you may not need it all).
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12
Add the butter, season to taste with salt and pepper and dish out.
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13
Serve immediately or the rice will continue to cook and turn to mush.
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14
Garnish with tomatoes and parsley.
