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Yes, scallops can be served without a blanket of bacon! A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of flavors. The sweet corn and leek risotto paired with a rich brown butter sauce enhances the fresh scallops for a warm and unique meal. Find more seafood recipes in The Catch.
Ingredients | Serves 4
- 12-16 fresh sea scallops, cleaned and patted dry
- 1 stick (½ cup) salted butter
- 1½ cups dry white wine
- 1 cup arborio rice
- 1 large garlic clove, minced
- 1 bay leaf
- 2 sprigs fresh thyme
- Flaky salt and fresh cracked black pepper
- 1 4-inch piece leek, cleaned well and thinly sliced
- ½ cup fresh corn kernels
- 4 cups vegetable or fish broth
- ¼ cup heavy cream
Preparation
For the Risotto
- In a medium saucepan, add 4 tablespoons butter, garlic, leeks and rice. Over medium-high heat, melt butter and stir to coat the rice. Season with salt and pepper; then add 1 cup white wine. Stir in bay leaf and thyme sprigs.
- Continue stirring at a simmer over low heat. Gradually ladle in broth, a couple of spoonfuls at a time, cooking until the rice is tender and the risotto reaches the right consistency.
- Remove and discard bay leaf and thyme sprigs. Add corn and heavy cream, taste, and adjust seasoning as needed. Set the risotto aside.
For the Scallops and Sauce
- In a cast iron pan over high heat, sear scallops on one side until golden. Flip the scallops and season with salt.
- Add 4 tablespoons butter to the pan and allow it to brown. Finish by adding one-half cup white wine and carefully cooking until the scallops are just done. Remove from heat.
- Assemble and Serve
- Gently place the scallops atop the risotto; then drizzle with the brown butter sauce. Serve immediately and enjoy with your favorite sauvignon blanc or Sancerre.
