🍽️ Fried Rice Patties with Scallops

Name: Fried Rice Patties with Scallops
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g risotto rice; 350 ml vegetable broth; 1 small red onion; 30 g freshly grated Gouda; 2 tbsp herbs (mixed, freshly chopped); 2 egg yolks; salt; pepper (from the mill); 2 tbsp olive oil; 4 scallops (in shell); 1 tbsp lemon juice; salt; pepper (from the mill); 1 tbsp ghee; 1 pinch saffron; 1 tsp green herb mustard; 2 tbsp white wine vinegar; 6 tbsp olive oil; 0.5 tsp sugar; 2 garlic cloves; 1 bunch watercress

941 kcal · 30 min · 4 servings

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Ingredients

150 g risotto rice
350 ml vegetable broth
1 small red onion
30 g freshly grated Gouda
2 tbsp herbs (mixed, freshly chopped)
2 egg yolks
salt
pepper (from the mill)
2 tbsp olive oil
4 scallops (in shell)
1 tbsp lemon juice
salt
pepper (from the mill)
1 tbsp ghee
1 pinch saffron
1 tsp green herb mustard
2 tbsp white wine vinegar
6 tbsp olive oil
0.5 tsp sugar
2 garlic cloves
1 bunch watercress

Instructions

1. Peel the onion and chop it into fine cubes.
2. Melt the butter in a pan.
3. Sweat the onions in it until they are translucent.
4. Stir in the rice and let it toast briefly.
5. Pour in the broth gradually.
6. Cook the rice over low heat for about 15 minutes.
7. Stir the rice occasionally.
8. Turn off the heat and let the rice swell further.
9. Stir the cheese and herbs into the rice.
10. Mix in the egg yolks.
11. Season the mixture with salt and pepper.
12. Shape the mixture into two large burger patties.
13. Fry the patties in hot oil for about 5 minutes on each side until golden brown.
14. Wash the scallops under running water.
15. Use a small knife to run along the shell edge and cut the adductor muscle.
16. Lift the lid off.
17. Detach the meat from the shell.
18. Remove the white meat and the orange-red roe (corail) from the gray edges.
19. Wash the meat thoroughly several times.
20. Cut the roe away from the meat.
21. Drizzle the scallop meat with lemon juice.
22. Season it lightly with salt and pepper.
23. Wash the watercress.
24. Pick out any unwanted leaves.
25. Spin the watercress dry.
26. Whisk together vinegar, salt, pepper, and sugar.
27. Beat in the oil.
28. Adjust the seasoning.
29. Divide the sauce into two halves.
30. Color one half with saffron.
31. Mix the other half with green mustard.
32. Heat ghee in a pan.
33. Fry the scallops for 1 to 2 minutes per side.
34. Plate the rice pancakes.
35. Top them with the scallops and watercress.
36. Decorate the dish by drizzling the sauces artistically over the top.

Nutrition per serving

kcal: 941
Protein: 26 g · Fett/Fat: 62 g · Carbs: 71 g