Charred Corn Risotto With Scallops And Butter Fried Basil

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• Step 1

  For Charred Cord: In a medium skillet, heat 1 TB olive oil over medium-high heat. Wait until the oil is very hot and add the corn kernels. Toss them in the oil and then let them sit for about 1 minute. Toss again and let sit, allowing them to get charred before tossing again. Cook for about 5 minutes. Set aside.

• Step 2

  Bring chicken stock and water to simmer in a sauce pot

• Step 3

  In a large pan, heat 1 TB olive oil and 1 TB butter over medium heat. Add shallot and garlic and sauté for about 2 minutes.

• Step 4

  Add dry arborio rice to pan and toss to coat in the oil and butter. Cook for about 30 seconds to 1 minute to toast the rice.

• Step 5

  Add white wine to pan with rice and allow rice to absorb almost all of the liquid. Then add 1 ladle full (about ½ cup) of warm stock/water mixture to the pan at a time. Continue to stir the rice and allow it to absorb the liquid before adding more. This process should take just about 20-25 minutes.

• Step 6

  When you only have about 1 ladle full of stock/water mixture left, add the cream cheese, charred corn and parmesan. Allow cheeses to melt and add last little bit of liquid.

• Step 7

  Top with basil butter and scallops and serve.

• Step 8

  In a small pan, heat 1 TB oil over medium heat. Pat scallops dry and place in pan and do not move - allow them to form crust. Allow to cook for about 2 minutes and then flip over on other side and cook for another 2-3 minutes. Remove from pan. (Scallops will let you know when they are ready, if you can’t turn them over easily, wait a little longer and try again. You don’t want to force them)

• Step 9

  In same pan used for the scallops, heat another 2TB of butter over medium heat and allow it to brown - about 2-3 minutes. Add chopped basil and allow it to fry for 30 seconds.

• Step 10

  Pour basil butter over cooked risotto.

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