Day-boat Scallops Recipe

Prepare the Broth

In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

Sauté Aromatics

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped red onion and minced garlic, and sauté until translucent, about 3-4 minutes.

Cook the Risotto

Add the Arborio rice to the skillet and stir to coat with the butter. Cook for about 2 minutes until the rice is lightly toasted.

Add Broth Gradually

Add a ladle of warm vegetable broth to the rice, stirring constantly until absorbed. Repeat this process, adding broth gradually, until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the smoked corn kernels and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.

Cook the Chorizo

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes.

Make the Sauce

Add the minced garlic and cook for an additional minute. Then stir in the tomato puree and heavy cream. Simmer for 5-7 minutes until the sauce thickens. Season with salt and black pepper to taste.

Prepare the Scallops

Pat the day-boat scallops dry with a paper towel and season with salt and black pepper.

Sear the Scallops

In a large skillet, heat 2 tablespoons of olive oil over high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Plate the Risotto

Spoon the smoked elote risotto onto the center of each plate.

Add Scallops

Place the seared scallops on top of the risotto.

Drizzle Sauce

Spoon the tomato chorizo créme over the scallops.

Garnish

Top with chopped sun-dried tomatoes, fresh arugula, and crumbled house bacon.