Creamy scallop rice

For the rice:

• Make a substantial fumet.
• Make a sauce americaine with scallops, half an onion, carrot, leek, the scallop coral, prawns and the other half of the fumet.
• Brunoise the rest of the vegetables (garlic, onion, carrot, leek) and the previously blanched and diced tomato. Fry all the vegetables but the tomato lightly. Once they are cooked, add the tomato, sweet paprika and rice, sauté it and pour the Sauce Américaine and the fumet. Move them so that they won't stick. Boil it for 10 minutes. It has to be half done.
• In order to stop the boiling, spread the rice on a very cold bowl. Set it aside until serving.

Decoration:

• Parsley oil: dip the parsley leaves in boiling water and chop them with some sunflower oil, drain it in a colander and set aside in a bottle.
• Chop the chives into fine rings.
• Rocket leaves in cold water with ice.

SET UP

• Cook the rice, add a little bit of fumet, stir it constantly and when it is done to perfection add a little more extra virgin olive oil so that it stays creamy.
• Brown the scallops in an electric grill, cooking them to rare.
• Plate the rice in the middle of the plate, place 2 scallops on top of the rice and decorate the dish with some dry rocket leaves, chives and parsley oil.