Steffen's Dinners - Recipes and Photos

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This is not a traditional creamy risotto. But in my recipe, watercress, arugula and basmati rice go really well together with scallops browned in butter and a little garlic! The dish is perfect as a starter or a light dinner. And the best of all, it's really easy and fast to prepare. Enjoy!

Ingredients

• 4 oz / 120g arugula, very coarsely chopped
• 4 oz / 120g watercress, very coarsely chopped
• ¾ cup / 180ml basmati rice
• ½ small onion, finely chopped
• 1 tbsp olive oil
• ½ tsp salt
• ca. 1¼ cup / 300ml chicken stock
• ¼ cup / 60ml dry white wine
• 8 large scallops
• 2 tbsp butter
• 1 clove garlic, finely chopped
• salt and pepper to taste

Preparation

1. Set heavy pan over medium-high heat. Add olive oil and onions. Cook until the onions are soft and translucent.
2. Add the rice. Stir until well coated with the oil and cook for 1-2 minutes.
3. Add salt, white wine and ca. 1 cup of chicken stock.
4. Cover, reduce heat and simmer for ca. 10 minutes until the rice is almost soft. Add more chicken stock if necessary.
5. Stir in the watercress and the arugula. Cook for about 5 more minutes.
6. Adjust seasoning with salt and pepper
7. Set pan over medium to high heat. Brown the butter, then fry the scallops until lightly browned, depending on the size ca. 1-2 minutes per side. Add the garlic, cook for another 30 seconds, then remove the scallops from the pan.
8. Stir the liquid butter into the risotto (do not deglaze the pan).
9. Season scallops with salt, then serve immediately over the risotto.

Yields 4 servings

Preparation time ca. 45 minutes