RECIPE : SCALLOP RISOTTO WITH SUMMER CORN
William Parker
ccSCOOP News
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What You'll Need:
A heavy bottomed sturdy saucepan
(figure 9 1/2 x 4)
A nonstick skillet
A strong wooden spoon with an edged bottom
1 lb bay scallops
2 ears local corn
2 cups arborio rice
1/2 cup dry white wine
3 tablespoons extra virgin olive oil
1/3 cup finely chopped onion
1 quart fish/seafood stock
20 fresh basil leaves chopped
1 tablespoon best-quality butter
1 tablespoon vegetable oil
Salt
Fresh ground pepper
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Wash scallops in a colander under cold running water, drain thoroughly and spread over 2-thick paper towels. Put paper towels on top as well and pat gently to dry thoroughly. Place in bowl, toss with 1 tablespoon vegetable oil.
Heat nonstick skillet till very hot. When smoking toss in scallops, toss for about a minute on each side until they begin to shed liquid. Remove skillet from heat. Sprinkle the chopped basil over the scallops and set aside.
Shear the ears of corn, shave the kernels off over a bowl, taking care to save the milk. Put the corn and butter in a small skillet and heat it through for a minute or two, taking care not to overcook. Set aside.
Put the fish stock in a small saucepan and have it close enough to your risotto pot. Heat it to a slow rolling simmer.
Put the chopped onion and olive oil in the risotto pot and turn the heat to medium high. Sautee onion till translucent, add the rice and stir to thoroughly coat the grains, then add the wine and stir until it's absorbed.
Add 1/2 cup of hot stock to the risotto pot and start stirring the rice, taking care to scrape the bottom and sides of the pot because the rice will stick. Keep stirring. Stir some more until all the liquid has been absorbed, then add another 1/2 stock and repeat. Keep stirring. Make sure the heat is strong. Stir.
After about 20 minutes, start to taste, bring to al dente, chewy, tender but firm, taking care to not use too much broth - it should be moist, not runny.
About a minute and a half before you're ready to serve, add the scallops, corn and basil, taking care to incorporate thoroughly. Taste for salt and work in fresh ground pepper. Serve immediately.
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