Serves 4
Scallops
8 ea. U-10 dry packed scallops
¼ cup canola oil
Salt and freshly ground black pepper
¼ cup los amigos blackening spice
Risotto
4 ears fresh jersey corn
2 cups of corn stock or chicken stock
2 tablespoons of butter
2 tablespoons of olive oil
1 small onion, minced
1 cup of fresh grated parmesan
1 cup of arborio rice
Lemon – Lime Essence
1 lemon, zest
1 lime, zest
Garnish
Radish Salad (optional)
Aged Balsamic
Cilantro oil (optional)
For Risotto
1. Shuck the corn, brushing off all the silk. Using a sharp knife, strip the corn kernels from the cobs. Reserve the kernels and cobs separately.
2. In a 2-quart saucepan, blanch corn kernels in corn stock for 5 min. shock in ice bath. Reserve. Keep the corn stock at a boil.
3. In another 2-quart saucepan, heat the butter and oil. Add the onion and cook until translucent. Add the rice and stir until it’s evenly coated with butter-oil mixture.
4. Slowly add the hot stock, 2/3 cup at a time, stirring constantly until the rice absorbs the liquid. This should take about 4-5 min for each addition.
5. When all the stock is absorbed, stir in cheese, corn kernels, and 2 tablespoons of butter, adjusting the consistency with more stock if risotto becomes too thick. Season with salt and pepper. Remove from heat.
For Scallops
1. Pre heat oven to 400 degrees
2. Season scallops with salt, pepper and blackening spice
3. in a nonstick pan, heat the oil over medium high heat. Add the scallops to the hot pan and cook till golden brown on both sides. And finish in oven should take about 3 min.
To serve
1. Place risotto in the center of the plates.
2. Place balsamic and cilantro oil around the risotto
3. Place the scallops on top of the risotto
4. Top the scallops with the radish salad
5. Finish with zest of lemon and lime zest
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