Butter Seared Scallops over Corn Curry Risotto with a Pistachio & Lemon Gremolata

Dry scallops sear in a lovely way and they’re worth the extra coin. Gremolata sounds out of reach, but true to my mission, it’s totally accessible for the home cook, and so easy. Plus, it elevates this dish to Bling status!

INGREDIENTS:

8, jumbo, dry scallops

2 T unsalted butter

3 T fine olive oil

¼ t kosher salt + a dash of black pepper

RISOTTO:

3 Knorr Chicken Bouillon cubes dissolved in 5 C water, kept at a simmer as the stock to add to the rice

¾ C Arborio rice

2 T olive oil

¼ C white onion chopped

2 large cloves of garlic, chopped

½ C thawed frozen corn

¼ heavy cream

¼ C grated parmigiana reggiano cheese

1 t fine curry powder like Penzys “Curry Now”

1 t kosher salt

½ t black pepper

¼ C finely chopped Italian parsley

GREMOLATA: Zest of one lemon stirred into 1/3 C shelled pistachios, chopped finely. . . yeah, that’s it.

METHOD:

• Make gremolata and set aside.
• Make the risotto. Heat your largest saucepan to high heat and add the olive oil. Add the onion and garlic and stir and cook until they’re translucent which takes about 1 – 2 minutes. Add the rice and stir to toast it slightly, about 1 minute. Then ladle in about 1 C of the simmering stock. Stirring almost all the time, and reducing the heat to medium, let the rice absorb all the of the stock. When absorbed, ladle in another ½ C or so and stir and let it absorb.
• When the second addition of stock has absorbed add the corn, and the curry powder and them more stock. Repeat the process until the rice is soft and very puffy. This takes about 25 – 30 minutes of patience and love.
• When rice is soft add the cream, the salt and pepper, the finely chopped parsley, and the cheese. Taste and season with more salt and pepper if needed.
• When risotto is done, cover tightly and begin the scallops.
• This only takes about 5-7 minutes. Make sure scallops are patted dry if needed, and room temperature. Heat a large stainless-steel saucepan (preferably not a non-stick surface) to high heat. Add the butter and oil. When the fats in the pan are almost smoking from the high heat, add the scallops placing them about ½ inch or more apart. Let them sear on one side and don’t move them around until they’re browned. This takes about 1 – 2 minutes on side 1. Then reduce the heat to medium high and turn over the scallops to let them sear on the other side for another 2 minutes.
• When cooked through, place them over the finished and plated risotto and ladle some of the butter mixture over the top. Then sprinkle with the gremolata and serve.