Christmas Wreath of Creamy Black Rice with Seared Scallops, Preserved Lemon and Warm Parsley Oil

Instructions

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   1. Heat the vegetable or fish stock in a small saucepan over low heat and keep it hot without boiling.

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   2. For the warm parsley oil, place the fresh parsley, 45 ml olive oil (3 tbsp), lemon juice, and lemon zest in a blender or tall container. Blend until smooth and green. Warm it gently for 1 to 2 minutes in a small saucepan over very low heat, without letting it boil. Set aside.

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   3. In a wide saucepan, melt 20 g butter (1 1/2 tbsp) with 15 ml olive oil (1 tbsp) over medium heat. Add the shallot and cook for 3 to 4 minutes until translucent. Stir in the garlic and cook 30 seconds more.

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   4. Add the rinsed black rice and stir for 1 minute to coat and lightly toast it. Pour in the dry white wine and cook, stirring, until the liquid is almost fully reduced.

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   5. Add the hot stock gradually, about 1 cup at a time, stirring often and waiting until it is mostly absorbed before adding more. Cook the black rice for 30 to 35 minutes, until tender with a slight bite and the mixture is creamy.

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   6. Turn off the heat. Stir in 15 g butter (1 tbsp), the grated Parmesan cheese, half of the chopped preserved lemon, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well and adjust seasoning if needed. Cover and let rest for 2 minutes.

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   7. While the rice rests, pat the large scallops dry again with paper towels and season them with the remaining salt and black pepper. Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml olive oil (1 tbsp) and 1 tsp butter. Sear the scallops for 1 1/2 to 2 minutes per side, without moving them much, until deeply caramelized and just cooked in the center.

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   8. To shape, place a small bowl in the center of a round platter. Spoon the black rice around it to form a wreath, then carefully remove the bowl. Arrange the scallops over the wreath.

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   9. Finish with the remaining preserved lemon, spoonfuls of the warm parsley oil, and, if desired, a little extra grated Parmesan cheese. Serve immediately.

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    10. If you prefer to warm the plates before serving, place them for 5 minutes in an oven preheated to 200°F (95°C), then plate the Christmas wreath.