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| Seared Scallops, Chive Risotto, Vanilla-Corn Purée |
| Yields: 6 servings |
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| INGREDIENTS: CHIVE RISOTTO |
2 T olive oil
2 T unsalted butter
1 yellow onion, diced
1 shallot, diced
2 garlic cloves, crushed
2 C arborio or carnaroli rice
2 C white wine
6 C vegetable broth
1 C grated Parmesan
1 C unsweetened whipped cream
to taste salt and pepper
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| INGREDIENTS: VANILLA-CORN PURÉE |
6 ears corn, shucked and shaved
2 C heavy whipping cream
2 shallots, sliced
1 t vanilla extract
to taste salt and pepper
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| METHOD: CHIVE RISOTTO |
| On the stove heat the vegetable broth and keep warm.
In a heavy bottomed large skillet melt the butter with the oil over
medium heat.
Add the onion and shallot and allow to sweat until slightly
translucent.
Add the garlic and continue to cook until the garlic is fragrant.
Add the rice and toast until lightly brown and aromatic.
Deglaze with the wine and while stirring allow to cook down to sec.
Slowly start adding the broth 1/3 at a time, stirring the entire time,
allowing all the liquid to be absorbed before the next batch is added.
Once all the broth has been added stir in the Parmesan and the
whipped cream.
Season to taste with the salt and pepper and keep warm until needed. |
| METHOD: VANILLA-CORN PURÉE |
| In a large saucepot combine the corn (including the cob), cream
and shallots.
Cook over medium-high heat until the corn kernels are just done.
Add the vanilla and cook for 2-3 minutes more.
Remove the cob and purée in the blender until smooth.
Strain through a fine mesh strainer and season to taste.
Retain in a warm place. |
| INGREDIENTS: SEARED SCALLOPS |
12 diver scallops
2 T grape seed oil
to taste salt and pepper
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| METHOD: SEARED SCALLOPS |
| In a very hot pan preheat the grape seed oil.
With a towel, wick away any moisture on the scallops and then
season with salt and pepper.
Sear the scallops in the hot oil for 1-2 minutes per side (depending
on size; the main goal is caramelization). |
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