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Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion Recipe

Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion Recipe

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Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion

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Ingredients:

Serving

1 tbsp olive oil
2 shallots, peeled and minced
2 cloves garlic, minced
1 bay leaf
2 sprigs thyme
1 1/2 cups arborio rice
2 cups dry white wine
4 cups heated corn stock , see cook's note ( sodium free chicken broth and be substituted)
2 ears corn , kernels removed and cream pressed from the cob
kosher salt and ground white pepper
1/4 oz butter
1/4 cup grated parmesan
1 bunch parsley stems, removed and chopped
1/2 oz butter
1 cup vegetable stock
1 small black truffle washed and chopped
kosher salt and ground white pepper
12 fresh sea scallops, patted dry and foot removed
salt and freshly ground black pepper
4 sprigs thyme
1/4 oz butter
1 tbsp olive oil

Directions:

Cook's Note: Corn Stock: With a sharp knife remove the kernels from the cobs, then run the back of the knife down the cob pressing out the cream and reserving it with the kernels. Cover the cobs with water and bring to a boil and let simmer for about 30 minutes and strain. Place back into the pot and keep at a simmer.
Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
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. 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.
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. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
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.
Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2900.62 Kcal (12144 kJ)
Calories from fat	597.34 Kcal
		% Daily Value*
Total Fat	66.37g	102%
Cholesterol	153.84mg	51%
Sodium	17968.27mg	749%
Potassium	4660.46mg	99%
Total Carbs	496.84g	166%
Sugars	10.01g	40%
Dietary Fiber	48.05g	192%
Protein	61.74g	123%
Vitamin C	88.2mg	147%
Vitamin A	0.8mg	26%
Iron	11mg	61%
Calcium	466.2mg	47%

Amount Per 100 g
Calories	261.91 Kcal (1097 kJ)
Calories from fat	53.94 Kcal
		% Daily Value*
Total Fat	5.99g	102%
Cholesterol	13.89mg	51%
Sodium	1622.42mg	749%
Potassium	420.81mg	99%
Total Carbs	44.86g	166%
Sugars	0.9g	40%
Dietary Fiber	4.34g	192%
Protein	5.57g	123%
Vitamin C	8mg	147%
Vitamin A	0.1mg	26%
Iron	1mg	61%
Calcium	42.1mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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