Seared Scallops + Risotto Recipe
Sweet corn risotto, tomato jam
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Ingredients
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For the Seared Scallops
For the Sweet Corn Risotto
For the Tomato Jam
Method
For the Tomato Jam
- 1
Prepare the Tomato Jam
In a medium saucepan over medium heat, combine the chopped tomatoes, sugar, red wine vinegar, salt, and black pepper. Stir well to combine.
- 2
Cook the Tomato Jam
Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 30 minutes, stirring occasionally, until it thickens. Once thickened, stir in the fresh basil and set aside.
For the Sweet Corn Risotto
- 3
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and garlic, cooking until they are translucent, about 3-4 minutes.
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to toast slightly.
- 5
Add the Broth Gradually
Begin adding the vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes.
- 6
Incorporate the Sweet Corn and Finish the Risotto
When the rice is al dente and creamy, stir in the sweet corn, Parmesan cheese, salt, pepper, and chopped parsley. Remove from heat and cover to keep warm.
For the Seared Scallops
- 7
Prepare the Scallops
Pat the sea scallops dry with paper towels and season both sides with salt and black pepper.
- 8
Sear the Scallops
In a large skillet, heat 2 tablespoons of vegetable oil over high heat until shimmering. Carefully place the scallops in the skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on each side, until they are golden brown and cooked through. Add the butter in the last minute for added flavor.
- 9
