Day Boat Scallops + Risotto Recipe
asparagus/charred corn/baby peppers / bacon tomatoes / calabrian chili + lemon butter
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Ingredients
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Scallops
Risotto
Vegetables
Method
Preparing the Vegetables
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling water for 2 minutes. Drain and set aside.
- 2
Char the Corn
Grill or sauté corn until slightly charred, about 5-7 minutes. Set aside.
- 3
- 4
Cook the Bacon
Cook bacon slices in a skillet until crispy. Remove and chop into pieces, reserving some drippings.
- 5
Prepare Cherry Tomatoes
Halve the cherry tomatoes and set aside.
Making the Risotto
- 6
- 7
Toast the Rice
Add Arborio rice to the pot and stir for 2 minutes until the rice is slightly translucent.
- 8
Deglaze with White Wine
Pour in white wine and stir until absorbed.
- 9
Add Chicken Broth Gradually
Add chicken broth, one ladle at a time, stirring frequently until fully absorbed before adding more, about 18-20 minutes.
- 10
Finish the Risotto
Once the rice is creamy and al dente, stir in Parmesan cheese, then fold in the charred corn and cooked bacon.
Cooking the Scallops
- 11
Season the Scallops
Pat the scallops dry and season with salt and pepper.
- 12
- 13
Assembly
- 14
Plate the Risotto
Spoon the risotto onto a plate, creating a bed for the scallops.
- 15
Add the Vegetables
Arrange the sautéed asparagus, baby peppers, and halved cherry tomatoes on top of the risotto.
- 16
- 17
Garnish
Sprinkle with Calabrian chili and serve immediately.
