Scallop Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Corn Puree

   In a saucepan, combine corn kernels and 1 cup of vegetable broth. Bring to a boil and then simmer for about 10 minutes. Puree the mixture in a blender until smooth, then set aside.

2. 2

   Sauté the Vegetables

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped fennel and sauté until softened, about 5 minutes. Add charred shishito peppers, removing stems and seeds, and cook for an additional 2 minutes. Remove from skillet and set aside.

3. 3

   Cook the Risotto

   In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Add Arborio rice and toast for 2 minutes. Pour in the white wine and stir until absorbed. Gradually add vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Add Scallops

   In a separate pan, sear scallops in the remaining butter until golden brown, about 2-3 minutes per side. Season with salt and black pepper.

5. 5

   Combine and Serve

   Once the risotto is cooked, stir in the sautéed fennel, charred shishitos, and Parmesan cheese. Adjust seasoning with salt and pepper. Serve the risotto topped with seared scallops, drizzled with corn puree, and garnished with pickled Fresno and ramps.