for 4 people

Thyme crumbs

40 g	almonds, roasted
40 g	green olives, finely chopped
½ bunch	thyme, leaves torn off
a little	pepper

Cress cream

150 g	soft goats' cheese
50 g	cress
½ dl	white vermouth (e.g. Noilly Prat)

Risotto

1 tbsp	olive oil
2	garlic cloves, squeezed
500 g	whole grain rice
2 dl	white vermouth (e.g. Noilly Prat)
1 ⅕ litre	water, hot
150 g	baby spinach
a little	pepper
1 tsp	salt

Scallops

1 tbsp	olive oil
16	scallops
½ tsp	salt

How it's done

Thyme crumbs

Blitz the almonds in a food processor, transfer to a bowl. Add the olives and thyme, mix, season.

Cress cream

Puree the soft goat's cheese, cress and Martini in a food processor.

Risotto

Heat the oil in a wide pan. Add the garlic and sauté briefly. Add the rice, sauté while stirring until the rice is translucent. Pour in the vermouth and reduce almost completely. Gradually add the water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 35 mins. until the rice is al dente. Add the spinach in batches, stir in, allow to wilt. Mix in the cress cream, season.

Scallops

Heat the oil in a non-stick frying pan. Salt the scallops, fry for approx. 2 mins. on each side. Plate up the risotto, top with the scallops and thyme crumbs.

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