, (white and pale green parts), thinly sliced and washed
1 1/2 cups
, patted dry
PREHEAT oven to 400F.
MELT 2 tbsp butter in a large, oven-safe pot over medium. Add leek and cook, stirring, until softened, 5 min. Stir in rice and 1 cup broth. Cook, stirring until liquid is absorbed, 2 min. Stir in water, remaining 1 cup broth, oregano, garlic and salt. Bring to a boil, stirring often. Cover pan and bake until all liquid is absorbed, 20 to 25 min.
SPRINKLE paprika over scallops. Melt remaining 1 tbsp butter in a frying pan over medium-high. Cook scallops until golden, 1 to 2 min per side.
STIR ricotta and 3 cups arugula into risotto. Serve topped with remaining arugula and scallops.