Best Thyme Roasted Sea Scallops Sweet Corn Risotto With Parsley Truffle Emulsion Recipes

Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 22

1 tablespoon olive oil
2 shallots, peeled and minced
2 cloves garlic, minced
1 bay leaf
2 sprigs thyme
1 1/2 cups arborio rice
2 cups dry white wine
4 cups heated corn stock, see cook's note (sodium free chicken broth and be substituted)
2 ears corn, kernels removed and cream pressed from the cob
Kosher salt and ground white pepper
1/4 ounce butter
1/4 cup grated Parmesan
1 bunch parsley stems, removed and chopped
1/2 ounce butter
1 cup vegetable stock
1 small black truffle washed and chopped
Kosher salt and ground white pepper
12 fresh sea scallops, patted dry and foot removed
Salt and freshly ground black pepper
4 sprigs thyme
1/4 ounce butter
1 tablespoon olive oil

Steps:

Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

Sweet Corn, Black Trumpet and Truffle Risotto image

Provided by Emeril Lagasse

Categories side-dish

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 tablespoons butter
1 cup chopped yellow onions
2 ears of sweet corn, scrapped from the cob
1/2 teaspoon salt
1/4 teaspoon white pepper
12 turns fresh ground black pepper
1 pound risotto
6 cups vegetable stock
1 pound black trumpet mushrooms
2 teaspoons chopped garlic
1/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
Drizzle of white truffle oil
1 black truffle

Steps:

Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles.