Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, place the scallops in the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

Corn Risotto

Prepare the Risotto

In a saucepan, heat the vegetable broth and keep warm. In another pan, melt butter over medium heat and sauté shallots and garlic until soft. Add the Arborio rice and stir for 1-2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente. Stir in corn, Parmesan cheese, salt, and pepper. Remove from heat and set aside.

Roasted Poblano Pepper

Roast the Peppers

Preheat the oven to 400°F (200°C). Toss the poblano peppers with olive oil and salt. Place on a baking sheet and roast for 20-25 minutes until the skin is blistered. Remove from the oven, let cool, then peel and chop.

Fried Leeks

Fry the Leeks

Rinse the sliced leeks in cold water and pat dry. Dredge in flour. Heat vegetable oil in a deep pan over medium-high heat. Fry the leeks in batches until golden brown and crispy. Remove and drain on paper towels.

Red Pepper Coulis

Make the Coulis

In a blender, combine roasted red peppers, garlic, olive oil, and salt. Blend until smooth. If needed, adjust seasoning to taste.