Jordan and I love scallops but we usually have them with a light sauce as an appetizer. Since I wanted to prepare them as a main I needed an accompaniment that would round out the meal. Scallops and corn make a perfect couple so I decided to pair the simply seared scallops with a delicious sweet corn risotto. It was a perfect, indulgent weeknight meal and I am glad I mustered up the energy to prepare it.
Sweet Corn Risotto
- 2 Tbsp. olive oil
- 1 shallot, minced
- 1 clove of garlic, minced
- 1 cup arborio rice
- 1 cup white wine
- 4 cups chicken or vegetable stock, heated
- 1 cup of corn, fresh or frozen, pureed until almost smooth
- 1 cup of corn niblets, fresh or frozen
- 2 Tbsp. butter
- kosher salt and freshly ground pepper
- handful of chopped chives
- Heat a large skillet over medium-high heat, once hot add the oil, shallot and garlic. Cook until softned and translucnet, about 3 minutes. Stir in the rice and stir to coat with the oil. Cook for one minute.
- Pour in the wine, and using a wooden spoon scrape off any brown bits from the bottom of the pan. Bring to a boil, and reduce by one half. Lower the heat to a simmer
- Pour one ladle of stock into the rice mixture, and continually stir, once the liquid is absorbed add another ladle of stock. Repeat this process until all the stock is used and the rice is cooked to al dente, adding in both the pureed and whole corn with the last stock addition.
- Stir in the butter and season with salt and pepper to taste. Stir in the chives and cover with aluminum foil to keep in the heat while you sear the scallops.
This recipe can be used for any amount of scallops
- fresh, sea scallops
- paper towel
- kosher salt and pepper
- vegetable oil
- squeeze of lemon
- Place the sea scallops onto a peice of paper towl and blot out any excess moisture. Season with salt and pepper.
- Heat a large saute pan over high heat, once hot add enough vegetable oil to coat the bottom of the pan. Add the scallops, making sure not to over crowd the pan and sear until golden brown on each side, about 2-3 minutes per side.
- Once finished, add a small amount of butter and a squeeze of lemon juice to the pan and let melt and coat the scallops.
- Remove and serve.