Thyme Roasted Sea Scallops, Sweet Corn Risotto, With Parsley Truffle Emulsion
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
59
Sourness
42
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cloves
Garlic (minced)1
Bay Leaf4 sprigs
Thyme1.5 cups
Arborio Rice2 cups
White Wine (dry)30 g
Butter1 cup
Grated Parmesan1 cup
Vegetable Stock1
SaltDirections:
1
Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan
2
Add the shallots, garlic, bay leaf, and thyme, and cook until translucent
3
Add the arborio rice and stir frequently to coat with the oil
4
Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe
5
When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring
6
After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat
7
Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer
8
Combine the liquid and the truffles in a small saucepot and bring almost to a boil
9
Whisk the butter and adjust with salt and pepper, then set aside
10
Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking
11
Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops
12
Lightly cover the scallops with the parsley sauce