Scallop bowl with Venere rice and asparagus

Ingredients

For 1 serving

• Black rice70 g
• Scallops150 g
• Asparagus180 g
• Extra virgin olive oil10 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Chives3 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: April – June

Method

1. Rinse the black Venere rice, add it to a pan of boiling salted water and cook over medium heat for about 40 minutes, until the grains are tender but firm; drain.
2. Meanwhile bring a small pan of salted water to the boil. Wash the asparagus and snap off the woody ends where they break naturally.
3. Blanch the asparagus for 4 minutes, until tender but still crisp; drain, run under cold water and cut into pieces about 3 cm long.
4. Rinse the scallops and dry them very well with kitchen paper, or they won't brown. Heat half the oil in a pan over high heat and sear them for 1 minute per side without moving them, until a golden crust forms; season with salt and pepper off the heat.
5. Dress the rice and asparagus with the remaining oil, the lemon juice and zest, salt and pepper, put them in the bowl and arrange the scallops on top; finish with the snipped chives.