Scallops on Arugula, Watercress and Basmati Risotto

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 best of all, it's really easy and fast to prepare. Enjoy!

Ingredients

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

Preparation

1. Set a heavy pan over medium-high heat. Add olive oil and onion. Cook until the onion is 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 about 1 cup / 240 ml of the chicken stock.
4. Cover, reduce heat and simmer for about 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 a pan over medium-high heat. Brown the butter, then fry the scallops until lightly browned, about 1-2 minutes per side depending on their size. 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 about 45 minutes