Dandy Super Sweet Corn Risotto with Seared Scallops & Dandy Celery Caper Salad

Super Sweet Corn Risotto with Seared Scallops_3-1

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4 servings

What You Need

  • 4 T. Olive Oil Blend (divided)
  • 4 Ears Dandy Super Sweet Corn (Cut from the cob)
  • 1 small yellow onion, diced
  • 2 cups Arborio Rice
  • 1 Cup White Wine
  • 2 qt. Vegetable Broth
  • 2 tsp. Kosher Salt
  • ¼ Cup Parmesan Cheese
  • 2 T. Butter
  • 8 Large Diver Scallops
  • 2 Pkg Dandy Celery Sticks (sliced into ¼ inch thin slices)
  • 4 T. Capers, drained
  • 2 T. Extra Virgin Olive oil
  • 1 lemon, Juice only
  • 1 T. Chopped Italian Parsley
  • ½ tsp. Maldon Sea Salt

Make It

  1. In a medium Saute pan heat 2 T. blend oil and add Dandy Sweet Corn, onions and arborio rice, cook for 3-5 minutes over medium high heat till kernels begin to crack and pop, add room temperature white wine and cook for 1 minute. Immediately add enough hot vegetable stock to cover the rice.
  2. Stirring constantly, reduce heat to a simmer and cook gently for 8 minutes or till stock is absorbed by the rice. Add more hot stock to cover and cook another 8 minutes, repeat till rice is tender and stock is gone.
  3. Remove from heat and add salt, parmesan cheese and butter, mix to combine. In another saute pan heat 2 T. blend oil and sear the scallops till golden brown 4 minutes, flip and cook another 2 minutes.
  4. Meanwhile, combine the sliced Dandy Celery, Capers, Extra Virgin olive oil, Lemon Juice, parsley and salt and mix. Serve Dandy Super Sweet Corn Risotto on a platter, topped with 2 scallops per person and spoon Celery and Caper Salad over the scallops. Serve immediately.

Recipe by Chef Todd Fisher

Photo courtesy of Family Foodie