New summer corn is mixed into a rich parmesan risotto, studded with container singed scallops and a shower of earthy colored spread sauce in this exquisitely basic dish.
Do you have that one food or dish that you request regularly, however once in a while make at home? For me that is scallops. What’s more, for the existence of me, I can’t sort out why.
Scallops are flexible, concoct rapidly, are too sound (80% protein), and promptly accessible, particularly preposterous at the shore. They hold up well to sauces, pair pleasantly with an assortment of vegetables, can be mixed into chowders, or roosted on pasta. I requested them in my unequaled most loved combo a weekend ago while out to supper with companions… scallops with risotto. The dish I had included an asparagus risotto and a light cream sauce and keeping in mind that the dish was scrumptious, I needed to consolidate a portion of my #1 Jersey shore flavors into my rendition of this dish… sort of a late spring ship off.
There are two things that my family fixates on throughout the late spring at the shore: Jersey corn and fish chowder. Natural corn cooked on the flame broil and afterward slathered in margarine is heavenly, however I’ll likewise overlap it into plates of mixed greens, make it into a salsa, and puree it into soup. And surprisingly however the Jersey shore is in nearness to Manhattan, we are New England shellfish chowder individuals completely. However, chowders at the shore aren’t restricted to just mollusks. No, lumps of fish, scallops, and surprisingly epic Jersey corn are collapsed into that rich soup.
Fresh Corn Risotto
- 3 ears corn on the cob
- 4 cups chicken or vegetable stock
- 1 Tbsp extra virgin olive oil
- 1 medium shallot, minced (about 1/3 cup)
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 2 Tbsp unsalted butter
- 2 tsp fresh thyme, minced
- 1/4 cup parmesan cheese, grated
- Pan Seared Scallops
- 16 sea scallops, patted dry
- kosher salt and freshly ground black pepper (for seasoning)
- 2 Tbsp canola or vegetable oil
- 4 oz unsalted butter (1 stick)
- 1 clove garlic, peeled and smashed
- 6 sprigs fresh thyme
- *shaved parmesan and fresh thyme for serving
Fresh Corn Risotto
- Husk the corn and cut the kernels off the cobs, reserving the cobs. (Tip: Place a small bowl inverted into a large bowl and stand one ear of corn up vertically on the bowl. Use a sharp knife to cut the kernels off in a downward motion.)
- Pour the stock into a medium saucepan, add the cobs (not the kernels) and bring the stock to a simmer over low heat.
- In a large wide skillet, heat the olive oil over medium heat.
- Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.
- Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
- Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.
- Add about ¼ cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (this will take about 20 mins).
- Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the butter.
- Next, stir in the thyme and parmesan. Fold in the fresh corn kernels.
Pan Seared Scallops
- When the risotto is about halfway through its cooking time, start the scallops. Season the scallops with kosher salt and pepper on both sides.
- Heat the oil over medium/high heat in a large nonstick saute pan until very hot, but not smoking. Add the seasoned scallops and cook until golden brown and caramelized, about 3 mins.
- Flip the scallops and finish cooking, about 1-2 mins more. Remove the scallops to a plate and keep warm.
- Use a paper towel and wipe out the oil and dripping from the pan. Add the butter, garlic clove and thyme sprigs.
- Cook until the butter is brown and nutty and the foam subsides. Watch carefully so it doesn’t burn!
- Reduce the heat and add the scallops to the brown butter sauce and spoon the sauce over the tops of the scallops. Cook until just warmed through.
- Divide the risotto onto four plates or bowls. Top with four scallops each, drizzle with brown butter sauce, shaved parmesan and sprinkle of fresh thyme. Serve immediately.