Dairy Free Corn Risotto with Seared Scallops
Creamy and decadent corn risotto is topped with seared scallops and a bright, fresh burst of basil pesto.
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Servings: 4
Equipment
- 1 stockpot
- 1 Large skillet
- 1 Food Processor
Ingredients
Corn Risotto
- 2 tbsp Dairy Free butter
- 1 onion, diced
- 2 tsp garlic, minced
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups risotto rice, such as arborio
- 3 cups vegetable broth
- 1 cup water
- 1/2 cup white wine
- 1 cup corn
- 1 cup Dairy Free heavy cream
- 1/2 cup Dairy Free parmesan cheese
Seared Scallops
- 1 lbs jumbo or colossal sea scallops
- 2 tbsp Dairy Free butter
Basil Pesto
- 1 tbsp lemon juice
- 1 tsp garlic, minced
- pinch of salt
- 1 cup fresh basil
- 1 cup fresh spinach
- 1/3 cup olive oil
- 1/4 cup pistachios
Instructions
Corn Risotto
- Heat a stock pot over medium heat. Add the butter and onions.
- Sauté the onions for 3-5 minutes until they are translucent.
- Add the garlic, salt and pepper, white wine, water, broth, corn, and rice. Stir to combine.
- Allow the risotto to cook for 20-25 minutes, stirring occasionally, until the liquids have reduced and thickened, and the rice is tender.
- Turn off the heat. Stir in the heavy cream and parmesan. Cover and allow to sit for 10 minutes.
Seared Scallops
- Heat a large skillet over medium heat. Melt the butter.
- Remove the side muscle from the scallops. Pat them dry and lightly season if desired.
- Place the dry scallops into the skillet. Let the first side cook for 2-3 minutes or until you begin to see the side turn opaque white and they easily release from the pan. Flip and cook the second side another 2-3 minutes. They should feel slightly firm but still spring back when touched. Remove from the pan.
Basil Pesto
- Add all of the ingredients to a food processor and blend until smooth.
Assembly
- Plate your corn risotto. Top the risotto with the scallops. Garnish with basil pesto.
- Enjoy!
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