Rice Balls with Scallops

Ingredients

• 150 g risotto rice
• 350 ml vegetable broth
• 1 small red onion
• 30 g freshly grated Gouda
• 2 tbsp mixed fresh herbs
• 2 egg yolks
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 4 scallops with shell
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• ½ tsp saffron
• 1 tsp green mustard
• 2 tbsp white wine vinegar
• 6 tbsp Olive oil
• 0.5 tsp Sugar
• 2 Garlic cloves
• 1 bunch watercress

Instructions

1. 1.

   Peel and finely chop the onion; sauté in butter until translucent, stir in rice, briefly deglaze, then gradually add broth while cooking over low heat for about 15 minutes, stirring occasionally, and let it continue to steam off the heat.

2. 2.

   Stir cheese and herbs into the rice, fold in egg yolks, season with salt and pepper, shape into two large patties, and fry in hot oil until golden brown on both sides, about 5 minutes each side.

3. 3.

   Rinse scallops under running water; use a short knife to cut along the shell edge, severing the adductor muscle. Lift the cap, loosen the flesh with the knife. Remove white flesh and orange roe from gray edges, rinse thoroughly, trim roe away from flesh.

4. 4.

   Drizzle scallop flesh with lemon juice, lightly season with salt and pepper.

5. 5.

   Wash watercress, discard stems, pat dry.

6. 6.

   Whisk vinegar, salt, pepper, and sugar; fold in oil, taste. Split sauce into two portions: color one half with saffron, leave the other with green mustard.

7. 7.

   Heat clarified butter in a pan and sear scallops for 1–2 minutes per side.

8. 8.

   Plate rice balls with scallops and watercress, drizzle decoratively with sauces.