Bertolli

Orange County Seafood Recipe List

Nesai Restaurant

215 Riverside, Newport Beach, CA 92663
949-646-2333

Pan-seared Scallops with Sweet Corn Risotto

4 Servings

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

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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