Pan-Seared Scallops over Fresh Corn Risotto
with Crunchy Summer Salad
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
The beauty of summertime is on the table when you lay out this savvy supper: salty seasides, sun-stroked fields and vibrant green gardens. Plump and pillowy, scallops take the place of honour after a sprinkling of citrusy, herby seasonings and a speedy turn in the pan. They sit atop a seasonal risotto dotted with kernels freshly shaven from the cobs. It’s luxuriously rich with mascarpone, offset by chives and lemon zest for extra lift. Complete the scene with a tomato and leaf lettuce salad that zings and sings.
We will send you:
- 340g Scallops
- 140g Cherry tomatoes
- 1 Bunch of chives (or garlic chives)
- 1 Lemon
- 1 Head of lettuce
- 2 Ears of corn
- 160g Arborio rice
- 12g Seafood demi-glace
- 30ml Mascarpone
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Perch, Tilapia, Milk, Mustard, Clams, Shrimp, Scallops
You will need:
Medium pot
Large pan
Zester
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
14 g
Sodium
1630 mg
Total Carb
93 g
Sugars
9 g
Protein
32 g
Fibre
5 g
Preparation
Mise en place
Zest and juice the lemon. Cut the corn kernels off the cobs (shuck if necessary). Halve the tomatoes. Roughly chop the lettuce. Thinly slice the chives.
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Cook the corn and rice, stirring constantly, 30 sec. to 1 min., until slightly translucent; season with ½ the spices and S&P. Add the demi-glace, 3 cups water (5 cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until the rice is al dente and most of the liquid has been absorbed; season with S&P.
Make the salad
Meanwhile, in a large bowl, combine the lemon juice, 3 tbsp olive oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the lettuce, tomatoes and ⅓ of the chives; toss well.
Cook the scallops
Rinse the scallops under cold water and pat dry with paper towel; season with the remaining spices. If necessary, remove the muscle on the edge. In a large pan, heat a drizzle of oil on medium-high. Cook the scallops*, 1 to 2 min. per side, until cooked as desired. Transfer to a plate and sprinkle with ½ the lemon zest.
Finish the risotto
Off the heat, to the pot of risotto, add the cheese, ½ the remaining chives, the remaining lemon zest, 2 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the risotto between your bowls. Top with the scallops. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
