Add rice, water and salt to a medium saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Heat a cast iron skillet over medium heat and add butter. Once melted, add onions, black garlic, crushed red pepper flakes, salt and pepper. Reduce heat to medium-low and cook for 20-25 minutes until caramelized. Stir occasionally making sure onions do not burn.
When the rice is done, drain any excess water and add to skillet with the onions. Mix together, cooking for an additional minute. Remove and serve on to plates.
Pat scallops dry with paper towel and sprinkle with salt and pepper.
Use the same cast iron skillet and place over high heat. Add butter, coating bottom of skillet. When sizzling, add scallops and cook 2-3 minutes until nicely seared. Turn scallops over and turn off heat. Let sit for 3 minutes to finish cooking.
Remove scallops from skillet and place on top of rice.
Spoon aioli over each scallop and enjoy!