One of my favorite recipes from Jacques Pépin's "Fast Food My Way." The rice dish is made with arborio but less fuss than a traditional risotto preparation; butter and parmesan are added at the end. The scallops are cut in half and stuffed with a mixture of garlic, pine nuts, basil leaves and quickly fried (2 minutes per side). Couldn't be easier – or more delicious! I served this with a first course of Asparagus Custard, and a Cookie Dough Raspberry Tart for dessert.