Rice Patties and Scallops

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Rice Patties and Scallops
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
2
For the rice
150 grams Arborio rice
350 milliliters Vegetable broth
1 small, red onion
30 grams freshly grated Gouda
2 tablespoons Fresh herbs (mixed, freshly chopped)
2 egg yolks
salt
freshly ground peppers
2 tablespoons olive oil
For the scallops
4 Scallop
1 tablespoon lemon juice
salt
freshly ground peppers
1 tablespoon clarified butter
1 pinch Saffron
1 teaspoon green Herb mustard
2 tablespoons White vinegar
6 tablespoons olive oil
½ teaspoon sugar
2 garlic
1 bunch Watercress
How healthy are the main ingredients?
olive oilGoudaolive oilWatercresssugaronion

Preparation steps

1.

For the rice: Peel and mince onion. Heat butter in a pan and cook onion until soft. Add rice, cook briefly, stir in broth and cook over low heat for about 15 minutes, stirring occasionally.

2.

Stir cheese and herbs into rice, then stir in egg yolks and season with salt and pepper. Shape into 2 large patties. Heat oil in a pan and cook patties until golden brown on each side, about 5 minutes. 

3.

For the scallops: Rinse scallops and remove from shells. 

4.

Combine scallops and lemon juice, then season lightly with salt and pepper.

5.

Rinse watercress and spin dry.

6.

Whisk together vinegar, salt, pepper, sugar and oil. Divide mixture in half and add saffron to one half, add mustard to the other.

7.

Heat butter in a pan and cook scallops until golden on each side, about 1-2 minutes.

8.

Plate rice patties with scallops. Serve with watercress and sauces.