For the festive season, Once Upon a Tarte is revisiting the classic scallop, accompanied by its venere rice, flavoured with pink berries. 

Ingredients for 4 people: 

• 240g venere rice (Italian brown rice)
• 12 shelled scallops
• ½ glass of good white wine
• 0.5L fish stock or vegetable stock
• 8 organic kumquats
• 1 orange
• 2 shallots
• 1 handful of Albert Ménès pink berries
• 1 handful Albert Ménès Kampot pepper
• A few sprigs of chervil
• Flower of salt
• Olive oil
• 40g butter
• 80g freshly grated Parmesan cheese

Preparation:

Start by heating the stock, chopping the shallot, finely slicing the kumquats and crushing the berries and pepper.

Brown the shallots in a frying pan with a little olive oil. Add the berries and pepper.

After 2 minutes, add the rice and leave to roast for 1 minute.

Deglaze with the white wine and allow all the liquid to evaporate. Add the hot stock gradually. It may take up to 35 minutes to cook, so add stock as soon as necessary.

A few minutes before the end of the cooking time, sauté the kumquat slices in foaming butter for 2 minutes until they are coated. Set aside. In the same pan with the hot butter, sauté the scallops over a high heat for 1? minutes on each side. They should be golden but not toasted.

Quickly deglaze with the juice of ½ orange.

Finish cooking the rice, season, add the Parmesan and then the butter to coat everything well. The rice should be shiny and quite black.

Arrange, starting with the rice, tapping it under the plate to allow it to spread over the entire surface. Add the kumquats and snacked nuts. Finish with the fleur de sel, berries and chervil.