corn risotto

Fresh sea scallops are pan seared and served over creamy, cheesy corn risotto for the perfect summer dish!

Seared Sea Scallops Over Creamy Corn Risotto

tbsp butter

onion

garlic (minced)

arborio rice

broth

salt

tsp black pepper

garlic powder

onion powder

heavy cream

scallions

Parmesan

olive oil (extra virgin)

sea scallops

½ tsp nutmeg (optional)

cayenne pepper (optional)

Heat butter over medium high heat in a large saucepan. Add onion and corn with &quot;milk&quot; to pan and cook for 2-3 minutes.

Add rice and cook for 3-4 minutes to lightly toast. Add garlic and cook until fragrant, about a minute. Add 1/4 of broth. Season with salt, pepper, garlic powder and onion powder.

Cook until broth is absorbed, stirring frequently. Repeat the process until all or most of the broth is used and rice is tender. About 25-30 minutes total. Stir in heavy cream and scallions and cook for a few minutes longer. Add more salt and pepper to taste.

Remove pan from heat and stir in Parmesan

Corn Risotto

Heat olive oil over medium high heat in a large skillet

Season both sides of scallops with salt, pepper, garlic powder, nutmeg and cayenne

Saute scallops for 3-4 minutes per side until opaque and just cooked through

Divide risotto evenly among 4 plates. Top each plate with 4-6 scallops (depending on size) and garnish with sliced scallions if desired.

Seared Sea Scallops

This Sweet Pea &amp; Corn Risotto is the perfect summertime meal! It's rich, creamy, and packed with sweet summer corn. Plus it's totally dairy-free &amp; vegan!

Sweet Pea &amp; Corn Risotto 

(270 g) frozen peas; 1 cup left frozen, 1 thawed

sweet corn, husked

(1200 ml) vegetable broth (store-bought

extra virgin olive oil

medium yellow onion, diced

garlic cloves,

kosher salt,

(370 g) Arborio rice

black pepper

garlic powder*

(30-60 g) shredded vegan parmesan cheese

lemon juice

Salt & black pepper,

microgreens

parsley, roughly chopped

lemon zest

Prepare the Mix-Ins*

Set up a bowl of ice and water. In a saucepan of boiling salted water, blanch 1 cup of frozen peas for 1 minute. Drain the peas and shock them in the ice water. When the peas have cooled, drain them and pat them dry with paper towels. Transfer to a food processor and puree until smooth, scraping down the sides as needed. Set aside.

Grate 1 ear of the corn using the large holes of a box grater. Place the corn pulp in a bowl. Slice the kernels from the remaining ear of corn by laying it flat on your cutting board and slicing down one side at a time. Add the kernels to the corn pulp and set aside.

Make the Risotto

in a medium saucepan, heat the broth over low heat until slightly simmering. In a deep saucepan, heat the oil and butter over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until translucent. Sprinkle with a pinch of salt. Add the rice and stir over low heat until it begins to whiten.

Add 1/2 cup of the broth along with salt and pepper to taste and simmer over low heat, stirring frequently until almost all of the liquid has evaporated. Add 1 1/2 cups of the borth and simmer, stirring frequently, until the liquid is almost fully absorbed. Add the rest of the broth 1/2 cup at a time, stirring frequently and waiting until each 1/2 cup is absorbed before adding more. Cook until the rice is creamy, 20 to 25 minutes.

Add the Mix-Ins

When the rice is  nearly done, mix in the garlic powder, vegan cheese, pea puree, thawed peas, and corn mixture. Adjust the seasoning as desired and remove from the heat. Stir in the additional 2 tablespoons of vegan butter, if using.

Prep the Toppings: 

In a medium bowl, combine the lemon juice, olive oil, and salt and pepper to taste. Add the microgreens to the bowl and toss to coat.

Serve

Divide the risotto among four to six bowls and top each with microgreens, parsley, and lemon zest. Enjoy immediately!

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