Curried Bay Scallops Risotto

1. 1

   Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick.

2. 2

   Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop.

3. 3

   Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft.

4. 4

   Stir in the rice and cook, stirring, about three minutes.

5. 5

   Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it.

6. 6

   After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.

7. 7

   Stir in the lemon juice and scallops.

8. 8

   Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through.

9. 9

   You will see them start cracking around the edges.

10. 10

    Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.

* Per serving · 4 servings · Values may vary.