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| Pan-seared Scallops with Sweet Corn Risotto |
| 4 Servings |
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| Ingredients |
8 U/10 Scallops
4 white corn
1 t garlic, chopped
1 T shallots, chopped
1 T chives, fresh, chopped
1 T parsley, fresh, chopped
1 C vegetable or chicken broth
1/2 C heavy cream
1/2 C Parmesan cheese, finely grated
to taste salt and pepper
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| To Finish |
| At Nesai we serve the scallops atop the bed of corn risotto in a long
rectangular Asian-inspired dish. |
| Method |
| Place large pot of boiling water on stove and bring to a boil.
Remove husks from corn and place in boiling water for 6 minutes.
Cool and cut kernels from the cob.
Heat a medium sauté pan over medium heat; add corn kernels,
shallots and garlic and lightly sauté.
Add vegetable or chicken broth and reduce by 75%.
Add heavy cream and reduce by half.
Add Parmesan cheese, parsley, chives and season to taste.
Heat an iron skillet with vegetable oil to cover the bottom of the pan
and heat until smoking.
Add scallops and cook until golden on both sides but still tender. |
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