"Creamy sweet corn, and nutty parmesan risotto. Topped with buttery caramelized scallops and a drizzle of truffle honey. The perfect summer date night meal."
Summer corn and parmesan risotto with seared scallops
5
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Prep time: 5mins
Cook time: 40mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 minced shallot
- 1 ear of corn, kernels removed
- 3/4 cup rinsed arborio rice
- 1/4 cup dry white wine
- 2 cups warm chicken broth
- 3/4 cup grated, plus more for garnish parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1 pinch of salt and pepper, to taste
- 6 or more sea scallops
- 1 tablespoon ghee
- 1 pinch of salt
- optional truffled honey, for serving
Method
Step 1
In a large pot, melt butter and heat olive oil on medium.
Step 2
Add shallot, and corn and cook to soften. About 3-5 minutes.
Step 3
Add rice, and toss to coat in oil/butter. Once rice has begun to look slightly translucent (2-3 minutes) add white wine.
Step 4
Cook for 2-3 minutes to allow rice to absorb wine, and alcohol to cook out.
Step 5
Slowly, in batches stream in 2 cups of broth. About 1/4 cup at a time.
Step 6
Each time you add more broth, most of the liquid should be absorbed from the previous time.
Step 7
(you can add up to an extra 1/4 cup if needed, you'll be able to tell!)
Step 8
Once all liquid is absorbed, and rice is just about cooked through (test a piece!) turn off the heat, and stir in fresh grated parmesan cheese, thyme, salt and pepper.
Step 9
Place lid on pot, and set aside until ready to serve. (rice will continue to cook/soften in the steam from covering!)
Step 10
In a good non-stick or cast iron skillet... melt ghee on medium-high heat.
Step 11
Season scallops with a pinch of salt on one side... place scallops in pan salted side down in a clockwise pattern.
Step 12
Season other side with salt, and allow to cook for 2-3 minutes. Flip, and cook 2-3 more minutes until a nice browned crust appears on both sides. (this is why the high heat, and a good pan is important!)
Step 13
Remove from heat, and serve risotto topped with scallops, a drizzle of any ghee left in the pan, and a final touch of truffled honey if you have it. More pam' some flaky salt.
Step 14
Serve alongside a chilled glass of the wine you cooked with :)