There are dishes that are not simply served – they tell a story.
The scallop carpaccio with Carnaroli rice cream and summer truffle petals is one of them.
It is born from the encounter between the delicacy of the sea and the earthy depth of the forest – a harmony that turns the beginning of a festive Christmas menu into a moment of pure elegance.
Imagine a white, beautifully set table illuminated by soft candlelight, silver reflections shimmering as the air fills with the scent of anticipation.
In this atmosphere, a Christmas appetizer with truffle unfolds — refined yet honest, impressive without excess.
A dish built on the perfect balance between simplicity and exceptional ingredients: Carnaroli rice from La Balocchina, artfully packaged in glass with a dosing cap, and the summer truffle petals from San Pietro a Pettine, a true expression of Umbrian craftsmanship and authentic flavor.
Ingredients for 4 people
- 8 fresh scallops
- 150 g Carnaroli rice “La Balocchina”
- 600 ml light vegetable broth
- 30 g butter
- 30 g aged Parmesan cheese
- 1 teaspoon lemon juice
- Summer truffle petals “San Pietro a Pettine” to taste
- Mild extra virgin olive oil
- Maldon salt and white pepper
Preparation
The rice cream
Cook the Carnaroli rice “La Balocchina” in vegetable broth for about 18 minutes, until the grains are tender but still whole.
Stir in the butter and Parmesan, then blend with a ladle of hot broth until a smooth, velvety cream forms.
Adjust with salt and keep warm.
The secret to the perfect rice cream is patience: Carnaroli rice, with its high amylose content, releases starch slowly, giving the cream its silky yet firm consistency.
The scallops
Slice them thinly for a “carpaccio” effect and let them marinate for 10 minutes in olive oil, lemon juice, and white pepper.
Alternatively, you can quickly sear them in a pan for a more intense flavour.
Plating
Place a spoonful of the rice cream in the center of the plate.
Arrange the scallop slices on top.
Finish with summer truffle petals “San Pietro a Pettine”, whose enveloping aroma completes the dish.
A drizzle of mild extra virgin olive oil and a sprinkle of Maldon salt will do the rest.
Wine pairing and atmosphere
A dish like this deserves a glass of barrel-aged Chardonnay or a Brut sparkling wine made in the traditional method.
Serve it as an entrée in a gourmet Christmas menu – its elegance will delight even the most discerning palates.
The creamy texture of the rice, the sweetness of the scallops, and the earthy note of the truffle create a perfect harmony – modern yet deeply rooted in Italian tradition.
Main ingredients
Summer truffle petals “San Pietro a Pettine” – artisanally crafted in Umbria, with a balanced and lasting aroma.
Carnaroli rice “La Balocchina” – packaged in glass with a dosing cap, sustainable and elegant, grown in Piedmont using traditional methods.
Both are available in our e-commerce – ideal for those who wish to bring a truly gourmet and authentic Christmas to their table.
Rediscover the magic of Christmas through the refined simplicity of Italian ingredients.
Create your own version of scallop carpaccio with rice cream and summer truffle, share it with those you love – and experience an author’s appetizer made of territory, harmony, and beauty.
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