Description
Serves 4-5
Ingredients
Scale
6 fresh ears corn
2 tablespoons extra-virgin olive oil, divided
1 vidalia onion, diced
salt and pepper
1 shallot, minced
1 1/2 cups arborio rice
3/4 cup dry white wine
1/2 cup freshly grated parmesan cheese
1 tablespoon butter
4-6 slices prosciutto
For the scallops
Extra-virgin olive oil
1 pound jumbo scallops (or count 3 per person)
Instructions
- Make the stock: Cut the kernels off the cob and place in a bowl. Place the now empty cobs in a large stockpot and cover with 10 cups water and generous pinch of salt. Bring to a boil and reduce to a simmer for 20 minutes. Keep warm.
- Sauté the Corn: In a large dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced Vidalia onion and cook until soft, about 3-4 minutes. Add the reserved corn kernels and sauté for 5-7 minutes until slightly caramelized. Season with salt and pepper. Remove half of the sautéed corn, and purée it in a blender or food processor until smooth. Set aside both the puréed and whole corn kernels.
- Prepare the Crispy Prosciutto: Preheat oven to 375°F (190°C). Place prosciutto slices on a baking sheet and bake for 10-12 minutes until crispy. Set aside and crumble.
- Cook the Risotto: Heat the remaining olive oil over medium heat. Add the minced shallot and sauté for 2-3 minutes. Add the Arborio rice, stirring to coat with oil. Toast the rice for 2 minutes. Pour in the white wine and cook until it has mostly evaporated. Begin adding the warm corn stock one ladle at a time, stirring constantly. Allow each ladleful to be absorbed before adding more. Continue for about 18-20 minutes, until the rice is tender but al dente. Stir in the corn purée, Parmesan cheese, and butter. Fold in the remaining sautéed corn kernels, reserving a few spoonfuls for garnish. Adjust seasoning with salt and pepper. Remove from the heat, add one final ladle of broth and let sit covered, 5 minutes, while you prepare the scallops.
- Sear the Scallops: Pat the scallops dry and season with salt and pepper. Heat olive oil over high heat. When the oil is glissening, add the scallops. Sear the scallops for 2-3 minutes per side until golden brown and opaque in the center.
- Assemble: Spoon the corn risotto onto plates, top with seared scallops, and garnish with the reserved corn kernels and crumbled crispy prosciutto.