Black Rice Risotto with Scallops and Pistachio Virgin Oil

Ingredients

• Serves: 3 people

• - 9 scallops
• - 130g black rice
• Poultry broth:
• - 1.5L water
• - 75g dehydrated poultry stock
• - 1 carrot
• - 1/2 turnip
• - 4 sage leaves
• - 1 shallot
• - 1 sprig rosemary
• - 4 sprigs thyme
• - 1 leek top
• - Pistachio Virgin Oil "Huilerie Beaujolaise"
• - Olive oil for cooking
• - Guérande salt to taste
• - Sage leaves to taste

Instructions

• 1. Begin by preparing the poultry broth with all the listed ingredients. Bring to a boil, then simmer over high heat for 10 minutes after the first boil.

• 2. Remove the small muscle (and the coral, if present) from the scallops and rinse under cold water. Store between two sheets of paper towel in the fridge.

• 3. After 10 minutes of boiling, extract 1/2 liter of broth and transfer it to another saucepan. Add the black rice and cook over medium heat according to the rice’s cooking time.

• 4. Continue reducing the remaining poultry broth over medium heat for another 25 minutes.

• 5. In a small bowl, pour a splash of pistachio virgin oil and season with a pinch of fleur de sel. Let the salt dissolve while you prepare the rest.

• 6. Drain the cooked black rice and keep warm.

• 7. Strain the poultry broth and blend with a hand blender to achieve a smooth sauce.

• 8. Sear the scallops in a hot pan with a splash of olive oil. Cook until golden on both sides, then set aside on a plate.

• 9. Using a round mold placed in a deep plate, arrange the black rice and top with three scallops per person, brushed with seasoned pistachio oil. Pour the poultry sauce around the mold, then remove it. Drizzle a few drops of pistachio virgin oil around the plate and garnish with fresh sage leaves.

Enjoy!