An autumnal encounter between surf and turf

4 personnes
30 min
10 min

For the Venere rice:

  • 280g Venere rice or wild black rice
  •  1 spring onion or 1/2 a sweet onion
  •  Salt

For the accompaniment :

  • 200g girolle mushrooms
  •  10g butter
  •  2 tbsp olive oil
  •  1 bunch of small spring onions or 1 small leek
  •  30g hazelnuts
  • Salt and pepper

For the scallops :

  • 8-12 Scallops depending on their size
  •  20g butter
  •  A drizzle of olive oil
  •  Flower of salt and black pepper

To serve :

  • 2 tsp of hazelnut oil (optional)
Autumn is a perfect time for cooking! A handful of freshly gathered mushrooms is all it takes to inspire a marvellous encounter between surf and turf. A couple of seared Scallops, tender within, sit proudly amongst a farandole of flavoursome accompaniments. Girolle mushrooms with their earthy fragrance, Venere rice with its scents of sandalwood and freshly baked bread, lightly grilled leeks giving a touch of toastiness to the dish… Who could resist such a composition, harmoniously balanced between sophistication and simplicity? The final touch is a scattering of chopped and toasted hazelnuts to complete the sensorial experience with a hint of crunchiness.
Préparation

For the Venere rice:

  1. Two hours before starting to cook, rinse the rice under running water and leave it to soak in a large volume of water.
  2. Bring a saucepan of water to the boil, add the drained rice and the spring onion sliced into chunky sections. Leave to cook for 35 to 40 minutes.

For the accompaniment:

  1. Rinse the girolles. Halve them via the stem or leave them whole depending on their size.
  2. Melt the butter with 1 tablespoon of olive oil and then add the girolles. Cook them for around 6 minutes over a high heat. Season. Set aside.
  3. Halve or quarter the spring onions. Cut some of the green of the spring onion lengthwise to obtain thin strips.
  4. Heat 1 tablespoon of olive oil in a pan and gently fry the spring onions. Set aside.
  5. Roughly chop the hazelnuts with a knife. Toast them in a dry pan for around 2 minutes. Set aside.

For the Scallops:

  1. Take the Scallops out of the fridge 30 minutes before cooking.
  2. Melt the butter and oil in a pan until it turns golden brown and foamy. Add the Scallops and fry for 2 minutes on each side whilst spooning butter over them. The tender flesh within should be pearly white. Season at the end of cooking.

To serve:

Serve a helping of black rice on each plate. Place 2 or 3 scallops, with a drizzling of their cooking juices, on the bed of rice. Add a few pan-fried mushrooms and spring onions, and then sprinkle each plate with toasted hazelnuts. Finish with a drizzle of hazelnut oil and pinch of flower of salt.

Tip: Add a drizzle of oil when frying with butter to prevent it from burning!

Photos credits: Anne Faubeau for C’est Ma Food.

À boire avec

As we revel in each mouthful, we wonder what wine to enjoy. We choose an A.O.C Rasteau.wine that oscillates between ampleness and freshness, like this dish with its salty and earthy flavours. The nose plunges us into a blend of flowers, fruits, and spices. On the palate, its notes of stewed dark-fleshed fruit cascade into a peppery finish, mirroring the duality of this surf and turf recipe. The perfect balance of this wine delicately complements this elegant and comforting dish.

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