Start by preparing your rocket. To a frying pan on medium heat add 1 tbsp of olive oil and half of the diced shallot. When just about softened, add your rocket, the grated lemon zest, pinch of salt and 1 tbsp of water and cook until almost wilted. Add to a blender and blend to a puree. Set aside. In the same pan add 30 g of the butter and the remaining shallot, cook until translucent and add the rice. Toast for 2 minutes. Start by adding your stock and cook by absorption method.

Panfry your scallops, while the rice is cooking and set aside. Keep adding the stock, only when the previous has been completely absorbed. When you have about 100ml left, add the rocket puree and the remaining stock and let cook until 'al dente'. To mantecare, turn off your heat, add the additional 10g butter and grated parmesan and fold to create the creamy consistency. Serve with the scallops, wild garlic flowers and few rocket leave as garnish.