Jersey Corn Risotto with Saffron, Crab Meat, Scallops and Arugula Salad
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Posted by: maribel,
on 8/1/2009,
in category "Recipes"
Views: this article has been read 805 times
Abstract: This recipe is a wonderful alternative to traditional risotto recipes. Enjoy Jersey Corn at the peak of its' season and turn it into "the" new meal at home. This dish is available in the restaurant while the season lasts, order when you can!
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Jersey Corn Risotto with Saffron, Crab Meat, Scallops and Arugula Salad
Recipe by Chef Nunzio Patruno
Serves 8
Ingredients:
Risotto:
2 cups of arborio rice
1 glass of white wine
pinch of saffron, soaked in cold water for 5 minutes
1 garlic clove, finely chopped
1 medium onion, finely chopped
2 bay leaves
2 ½ quarts of chicken stock
2 ounces of parmigiano cheese
1 tablespoon of parsley, chopped
salt & pepper
24 medium scallops
1 lb. of crab meat
2 ounces of butter
juice of one lemon
4 ears of Jersey corn, boiled and remove kernels
1 ounce of heavy cream
1 ounce of balsamic vinegar
baby arugula, for garnish
cherry tomatoes, for garnish
Instructions:
In a medium size pot with a thick bottom; add 1 ounce of extra virgin olive oil, onions and garlic. Cook down until golden and add the rice. Cook for five minutes stirring the rice continuously with a wooden spoon. Add the bay leaves, soaked saffron and white wine. Let the wine evaporate. Add 1 quart of boiling chicken stock and cook at low heat for about fifteen minutes. Right before serving, add the corn, crab meat, parmigiano cheese, and parsley. Stir together and adjust for salt & pepper. Set aside.
Season the scallops with salt & pepper and sear both sides for 2 minutes each. Set aside. In a small pan make the butter cream sauce by adding the butter, lemon juice, heavy cream with salt & pepper. Reduce to half and set aside.
To plate the dish, place one large spoon of risotto in the middle of the plate and add three scallops on top. Add a pinch of baby arugula on top of the risotto. Then, cut the cherry tomatoes in half and place them around the risotto. Drizzle the butter cream sauce around the dish and add a few drops of balsamic vinegar. Serve.
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