Makes 4 servings

* 2 cups (500 mL) water

* 1 cup (250 mL) long-grain rice

* 1/2 tsp (2 mL) salt

* 3 tbsp (45 mL) olive oil

* 32 baby scallops (or 12 medium scallops, halved horizontally)

* 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

1. 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 platter and keep warm.

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

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

Approximate nutrition per serving: 410 calories, 20 g fat, 13 g protein, 43 g carbohydrates, 1 g fibre

-- Gordon Ramsay's Passion For Flavour