2 cups (500 ml) water
1 cup (250 ml) long-grain rice
1/2 tsp (2 ml) salt
32 baby scallops (or 12 medium scallops, halved horizontally) 
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) mascarpone cheese
1 tbsp (15 ml) grated Parmesan cheese
1/4 cup (60 ml) whipping cream, lightly whipped
1 tsp (5 ml) EACH chopped fresh tarragon, chives AND basil
Sea salt and freshly ground pepper
2 tbsp (30 ml) balsamic vinegar


Bring water to a boil in a medium saucepan. Add rice and salt, return to the boil, reduce heat to low, cover and simmer very slowly for 20 minutes. (Alternately, prepare rice in a rice cooker.)

Meanwhile, in a heavy frying pan over medium-high heat, heat 2 tbsp (30 ml) of the oil and saute scallops for 1 minute per side for the baby size, slightly longer for medium size, then transfer to a warm platter and keep warm.

Stir the 2 cheeses, whipped cream, herbs, salt and pepper into the hot rice. Divide rice among 4 warmed serving plates.

Top rice with scallops and drizzle plates with remaining oil and the balsamic vinegar.




This recipe is from How To Cook Fish -

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