combine rice with broth and two cups of water in a large saucepan and set over high

bring to a boil, then reduce heat to low

simmer covered until liquid is absorbed, about thirty minutes

grate unpeeled tomatoes using a box grater into a large bowl

discard peel

pour tomato pulp into a strainer and drain

discard juices

season scallops with one half teaspoon salt and pepper

melt 2 tablespoons butter in a large deep non stick frying pan over medium high heat

add scallops

cook until dsrk golden, about two minutes per side

transfer to a plate and cover with foil to keep warm

add remaining butter to pan along with flour

whisk to mix

cook until mixture smells nutty, about one minute

add clam juice, then scrape up brown bits from pan bottom

stir in garlic, celery, onion, pepper, tomatoes, thymd, bay and remaining salt

when mixture starts to boil, reduce heat to medium

gently boil, covered, ten to twelve minutes

remove thyme sprigs and bay leaves

stir in tabasco and parsley

scoop sauce into six dishes, then top with rice

lay two scallops over top