honey butter seared scallops corn (Printable Version)
# What You Need:
→ For the Scallops
01 -
10 large sea scallops, side muscle removed, patted dry
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon honey
04 -
1 tablespoon olive oil
05 -
Salt and freshly ground black pepper, to taste
→ For the Corn Risotto
06 -
1 tablespoon olive oil
07 -
2 tablespoons unsalted butter
08 -
1 small shallot, finely diced
09 -
2 cloves garlic, minced
10 -
3/4 cup Arborio rice
11 -
1/2 cup dry white wine
12 -
3 cups low-sodium chicken or vegetable broth, kept warm
13 -
1 cup fresh or frozen corn kernels
14 -
1/3 cup grated Parmesan cheese
15 -
Salt and freshly ground black pepper, to taste
16 -
2 tablespoons chopped chives, for garnish
# Steps to Follow:
01 -
In a medium saucepan, heat olive oil and butter over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in garlic and Arborio rice; sauté for 1 minute until the rice is translucent around the edges. Pour in the white wine and cook, stirring, until absorbed. Add warm broth, 1/2 cup at a time, stirring frequently and letting each addition absorb before adding the next. After about 15 minutes, stir in the corn kernels. Continue adding broth and stirring until the rice is creamy and al dente, about 20 minutes total. Remove from heat. Stir in Parmesan cheese, and season with salt and pepper to taste. Cover and keep warm.
02 -
Pat scallops very dry and season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high until shimmering. Add scallops in a single layer (work in batches if necessary). Sear without moving for 2 minutes, until a golden crust forms. Flip scallops, add butter and honey to the skillet, and cook for 1-2 more minutes, basting with the melted honey butter until scallops are just opaque and caramelized. Remove promptly to avoid overcooking.
03 -
Spoon risotto onto plates. Arrange scallops on top. Drizzle with any pan juices, sprinkle with chives, and serve immediately.
# Additional Notes:
01 -
For extra flavor, char the corn before adding to the risotto.
02 -
Substitute shrimp for scallops if desired.
03 -
Pair with a crisp Sauvignon Blanc or lightly oaked Chardonnay.