Charred Corn Risotto With Scallops And Butter Fried Basil

Charred Corn Risotto with Scallops

https://www.cutoutandkeep.net/projects/charred-corn-risotto-with-scallops-and-butter-fried-basil • Posted by Colleen W.

A classic Italian dish with sweet corn and delicious scallops and basil.

You will need

3 Ears, White Corn 2 tbsp Extra Virgin Olive Oil , divided 3 tbsp Butter , divided 1 Shallot finely diced 2 Garlic Cloves finely minced 1 qt Chicken Stock 1 cup Water 1 ½ cup Arborio Rice ½ cup White Wine 4 Basil Leaves chiffonade 1 tbsp Cream Cheese ¼ cup grated Parmesan Cheese 12 Scallops

Project Budget

Time

Difficulty

Description

A classic Italian dish with sweet corn and delicious scallops and basil.

Instructions

1. For Charred Cord: In a medium skillet, heat 1 TB olive oil over medium-high heat. Wait until the oil is very hot and add the corn kernels. Toss them in the oil and then let them sit for about 1 minute. Toss again and let sit, allowing them to get charred before tossing again. Cook for about 5 minutes. Set aside.

2. Bring chicken stock and water to simmer in a sauce pot

3. In a large pan, heat 1 TB olive oil and 1 TB butter over medium heat. Add shallot and garlic and sauté for about 2 minutes.

4. Add dry arborio rice to pan and toss to coat in the oil and butter. Cook for about 30 seconds to 1 minute to toast the rice.

5. Add white wine to pan with rice and allow rice to absorb almost all of the liquid. Then add 1 ladle full (about ½ cup) of warm stock/water mixture to the pan at a time. Continue to stir the rice and allow it to absorb the liquid before adding more. This process should take just about 20-25 minutes.

6. When you only have about 1 ladle full of stock/water mixture left, add the cream cheese, charred corn and parmesan. Allow cheeses to melt and add last little bit of liquid.

7. Top with basil butter and scallops and serve.

8. In a small pan, heat 1 TB oil over medium heat. Pat scallops dry and place in pan and do not move - allow them to form crust. Allow to cook for about 2 minutes and then flip over on other side and cook for another 2-3 minutes. Remove from pan. (Scallops will let you know when they are ready, if you can’t turn them over easily, wait a little longer and try again. You don’t want to force them)

9. In same pan used for the scallops, heat another 2TB of butter over medium heat and allow it to brown - about 2-3 minutes. Add chopped basil and allow it to fry for 30 seconds.

10. Pour basil butter over cooked risotto.