This dish is a lovely combination of chewy, sweet, crunchy, smokey and a touch spicy.
Serves 4
Ingredients:
3 cups fresh corn
1/2 medium red onion
1/2 cup fresh or frozen (and thawed) baby peas
2 tablespoons mixed dried basil, rosemary and oregano (or italian herb blend)
Zest from 1 lemon
6 garlic cloves, slivered
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch red pepper flakes
2 teaspoons lemon juice
1/2 cup cream
1/2 cup chicken stock
2/3 cup cup feta cheese, crumbled
6 tablespoons shredded fresh basil
12 large scallops
12 jumbo shrimp, tails removed, deveined
12 very thin slices of either dried chorizo
2 cups fresh arugula
4 large sprigs of fresh rosemary
Olive oil
Risotto Preparation:
1. In a small saucepan, heat 1 teaspoon of the oil. Add 1 cup of the corn, 1/2 the onion, the peas, 2 teaspoons of the dried herbs and 1/2 the lemon zest and cook for 1 minute. Set aside.
2. In a large saucepan, warm 1 tablespoon of olive oil. Sauté the other 2 cups of corn, the rest of the onion, the garlic, salt, pepper and a pinch of red pepper flakes for 5 minutes. Add 1 teaspoon of juice from the lemon and stir briefly. Add the cream and stock, then simmer, adding in the feta a little at a time. Simmer until most of the liquid is absorbed. Remove from the heat and cool slightly. Transfer to a food processor (or use a hand blender) and blend until the mixture is broken down into a chunky blend-it will resemble risotto. Transfer back to the saucepan and fold in the whole corn/pea mixture. Stir in 3 tablespoons of the shredded basil.
Shrimp and Chorizo Preparation:
1. Brush the shrimp and scallops with a tiny bit of oil and sprinkle both sides with the rest of the mixed herbs.
2. In a large skillet, heat 1 tablespoon of oil until shimmering. Quickly “fry” the sliced chorizo and the rosemary sprigs for about 1 minute and drain on paper towel. Add the scallops to the pan and sear for about 3 minutes. Flip them over to sear the other side and add in the shrimp. The scallops will finish off while you’re cooking the shrimp-about 1 minute per side. You’ll know the shrimp are cooked through when they turn pink.
To assemble:
1. Divide the arugula leaves onto 4 plates. Ladle some of the “risotto” on top of each serving. Decoratively place the seafood, chorizo and rosemary sprigs on the risotto. Garnish with the remaining lemon zest and shredded basil.
Recipe and photo courtesy of Brier Neel, our good friend, and award-winning chef.
