Brown Butter Scallops Over Sweet Corn Risotto
Ingredients
2 tbsp salted butter
1 yellow onion, diced finely
2 clove garlic, minced
1 tsp parsley
1 ½ cups Arborio rice
1 cup of dry white wine or sparkling wine
5 cups of chicken stock (1 large container/around 32oz) – or vegetable stock
Salt and Pepper to taste (about 2 tsp of each, don’t skimp!)
3 tbsp grated Parmesan cheese
2 basil leaves, shredded
1 cup of fresh yellow sweetcorn kernels (or thawed frozen corn)- reserve the cob to the side
1 tbsp heavy Cream (if you want even more of a corn flavor, you can substitute creamed corn for this!)
Fresh basil leaves or microgreens to garnish (I like to use baby lettuce leaves too if I don’t have any!)
Method
1. Add the chicken stock to a small saucepan and set over a medium-low heat. If you don’t have quite 5 cups, add a bit of water to make up the difference. Keep the stock warm while cooking the risotto. To get a great corn flavor into the broth, add the cob that you cut the kernels off of into the saucepan, this will add a depth of flavor that’s really nice!
2. Add the butter to a very large sauté pan over a medium-high heat.
3. When melted, add the diced onions to the pan. Sauté the onions until translucent, about 3-5 minutes, but do not allow to burn.
4. Add the garlic and dried parsley to the pan and combine for 30 seconds, do not let burn.
5. Add the Arborio rice to the pan and coat with the onions. Allow the rice to toast slightly, but not brown, about 1 minute.
6. Add the wine to the pan and let it be absorbed by the rice, stirring continuously.
7. Once the wine has absorbed, add 1 cup of the warm chicken stock to the risotto. Stir continuously until the stock has absorbed.
8. Repeat with all of the chicken stock, a ½ cup at a time, letting each ½ cup absorb before you add the next one. Stir continuously.
9. Once all of the chicken stock is absorbed, the risotto should be creamy and rich.
10. Turn the heat down to low, and add the Parmesan, basil, corn and cream into the risotto. Stir until absorbed and combined completely. You don’t want to overcook the corn – just let it steam enough to be warm throughout – you want it cooked but still crisp and tender! (This is when you should start cooking your scallops!)
11. Add the salt and pepper, to taste.
12. Place on a plate and top with fresh basil or microgreens, and your scallops!
Brown Butter Scallops
Ingredients
1 tbsp olive oil
15-20 sea scallops, (ask for these with the side muscle removed)
3 tablespoons salted butter, diced
3 sprigs thyme
1 clove minced garlic (optional)
2 tsp fresh lemon juice
Salt and Pepper to taste
Method
Rinse sea scallops and pat dry. Season with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown on 1 side (about 3 minutes.)
Flip the scallops and add the butter and thyme to your pan.
Continue cooking over medium-high heat, spooning the melted butter over the scallops often, until the scallops are cooked through and opaque (you don’t want to overcook these, but you don’t want them to be translucent inside) and butter is brown and golden - about 3 minutes longer. If you love garlic, add the minced garlic about 1 minute before the end - you don’t want it to burn or brown.
Turn the heat off and add the lemon juice.
Place scallops on top of the risotto. Spoon sauce over scallops.
