- 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.
- 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.
- 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.
- 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