In a small pot, combine white wine vinegar, coriander, bay leaf and peppercorns. Bring to a simmer. Pour hot brine over the diced tomatoes and allow to cool. Set aside.
Set up an ice bath. In a small pot, bring salted water to a boil. Once boiling, add arugula to water for 5 seconds until wilted. Use a strainer to remove arugula and immediately transfer to an ice bath. Once fully chilled, drain and squeeze out excess water with your hands.
In a high-speed blender, add wilted arugula and puree until smooth. If necessary, add just enough water to allow the puree to blend smoothly, using as little as possible. Set aside.
In a medium pan over medium heat, add oil. Add onions and garlic and cook until soft and translucent. Add rice and cook for 2 minutes, stirring occasionally to avoid burning.
Deglaze pan with white wine and stir. Once liquid is almost gone, slowly pour in the chicken stock, approximately ½ cup at a time. Stir rice until each pour has been absorbed. Once you are out of liquid, your rice should be creamy and cooked through. Add arugula puree and mix well. Finish with butter and combine.
In a pan over medium high heat, add oil and butter. Pat scallops dry with a paper towel and season with salt and pepper. Place scallops into the pan and sear until browned. Flip and repeat. Total cooking time should not exceed 6 minutes.
Shock onion in cold water for 10 minutes. Drain and set aside
Putting it all together
Divide risotto evenly into four bowls. Place 3 seared scallops on top. Spoon tomato pickle on top of scallops and garnish with thinly shaved red onion.
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