Rice Patties and Scallops
- 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
- freshly ground peppers
- 2 tablespoons olive oil
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.
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.
For the scallops: Rinse scallops and remove from shells.
Combine scallops and lemon juice, then season lightly with salt and pepper.
Rinse watercress and spin dry.
Whisk together vinegar, salt, pepper, sugar and oil. Divide mixture in half and add saffron to one half, add mustard to the other.
Heat butter in a pan and cook scallops until golden on each side, about 1-2 minutes.
Plate rice patties with scallops. Serve with watercress and sauces.