Scallops on corn, chorizo risotto brings fall to the dinner table
It finally is starting to feel like fall. Maybe it’s time to move from the grill to the stove and make something a little heartier for dinner, like a seafood risotto. Flavoured with bits of chopped chorizo and loads of fresh local corn, it’s a great way to welcome autumn to the dinner table.
I topped the risotto with seared sea scallops, but you could easily swap it out for shrimp, crab or mussels. You can find arborio rice — a plump, short-grain Italian rice that gets creamy when liquid is absorbed — in most grocery stores.
The risotto can be the main dish with salad and bread or a side if the scallops are left out.
Garnish the risotto with some chopped parsley or basil for colour as it’s a fairly monotone dish). Pass a bowl of Parmesan around to sprinkle on top.
Seared Scallops With Corn and Chorizo Risoto
Makes: Three to four servings 12 sea scallops
6 cups chicken broth
8 Tbsp butter, divided
2 Tbsp extra-virgin olive oil
2 small shallots or 1 large, minced 3 ounces fresh chorizo sausage, casing removed, chopped
2 cups fresh corn kernels (from 3 ears) 1 cup arborio rice
• Kosher salt and freshly ground black pepper, divided
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
Chopped parsley or shredded basil for garnish, optional
Rinse scallops under cool water and pat dry with a paper towel. Remove the side muscle if any are still attached; set aside.
For the risotto, bring broth to a boil in a medium saucepan over medium-high heat. Then lower heat to a simmer.
Melt 4 Tbsp butter and olive oil in a large skillet over medium-high heat. Add shallots, sausage and corn kernels and cook, stirring occasionally, until vegetables are softened, about five minutes.
Stir rice into skillet and season with a pinch of salt and grind of pepper. Cook, stirring constantly, until rice is lightly toasted, about four minutes.
Pour wine into rice mixture and cook until almost evaporated, about 30 seconds.
Reduce heat to medium and pour a few ladlefuls of broth into the skillet. Cook, stirring gently, until broth is absorbed.
Continue to cook, adding a few more ladlefuls of broth at a time, making sure to stir until it is absorbed before adding more. The risotto is done when the rice is just tender and the sauce is creamy, about 22 minutes.
When risotto has about five minutes more to cook, melt 2 Tbsp of butter in a cast-iron or heavy skillet. Season scallops generously with salt. When the butter sizzles, add the scallops and sear without moving them, about two to three minutes per side depending on size and thickness. (You might want to cook in batches to avoid overcrowding the pan.)
Remove risotto from heat and stir in remaining 2 Tbsp butter and Parmesan. Season with salt and pepper.
Serve immediately with seared scallops on top and garnish with chopped parsley or shredded basil.