Thyme Roasted Sea Scallops, Sweet Corn Risotto, wit

Name: Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon 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 ounce butter; 1/4 cup grated Parmesan; 1 bunch parsley stems, removed and chopped; 1/2 ounce 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 ounce butter; 1 tablespoon olive oil

Servings: persons

1 tablespoon 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 ounce butter
1/4 cup grated Parmesan
1 bunch parsley stems, removed and chopped
1/2 ounce 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 ounce butter
1 tablespoon olive oil

1
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.
2
Cover the cobs with water and bring to a boil and let simmer for about 30 minutes and strain.
3
Place back into the pot and keep at a simmer.
4
Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan.
5
Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
6
Add the arborio rice and stir frequently to coat with the oil.
7
Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
8
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.
9
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.
10
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.
11
Combine the liquid and the truffles in a small saucepot and bring almost to a boil.
12
Whisk the butter and adjust with salt and pepper, then set aside.
13
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.
14
Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops.
15
Lightly cover the scallops with the parsley sauce.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 shallots, peeled and minced, 2 cloves garlic, minced, 1 bay leaf, and more.

Yes, Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions