1
leek
, (white and pale green parts), thinly sliced and washed
1 cup
arborio
rice
2 cups
low-sodium
chicken broth
1 1/2 cups
water
2 tsp
dried
oregano
1 tsp
garlic powder
1/2 tsp
salt
1 tsp
smoked
paprika
12
large sea
scallops
, patted dry
1/2 cup
extra-smooth
ricotta
6 cups
baby
arugula
, divided
Instructions
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.
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