Pan Bronzed Scallop Risotto with Roasted Corn and Orange Cognac Reduction

1 pound of medium sized sea scallops and or large sea scallops
1 tablespoon of blackening seasoning
6 tablespoons of butter, divided
4 1/2 cups reduced sodium chicken stock
4 tablespoons butter , at room temperature
1 cup onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated parmesan
1/4 cup chopped fresh chives
kosher salt and black pepper
Roasted corn relish, recipe follows

Place the scallops onto a dry paper towel to take out the excess moisture, sprinkle with the blackening season mixture and get a hot pan ready to sear scallops.  Place the butter wait until melted and place scallops into the hot pan sear until cooked on both sides to around medium.

In a medium saucepan, bring the chicken stock to a boil.  Keep hot over low heat. In a large saucepan, melt 3 tablespoons of butter over medium heat.  Cook until the butter begins to foam and turns brown, about 1 to 11/2 minutes.  Add onion and cook for about 3 minutes.  Add the Arborio rice and stir to coat with the butter.  Add brandy and simmer until the liquid has almost evaporated, about 3 minutes.  Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes.   Continue adding stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next.

Cook until the rice is tender but still firm to the bite about 20 minutes then remove from the heat. Stir in the parmesan cheese, and the remaining butter and 2 tablespoons of chives. Season with salt and pepper to taste.

Place the risotto not a large bowl and arrange scallops around with a little drizzle of the pan reduction and garnish with the reaming chives. Serves 4.

Chef Doug’s Scallop Recipe

1/2 cup heavy cream
1lb mushrooms crimini or wild
white wine
garlic 5-6 cloves sliced
1-2 whole lemons juiced
parsley or chives or scallion
vegetables: carrots, zucchini, asparagus, yellow squash any of those work well
you can add tomato and or sun dried tomatoes
pasta optional but always good

Pat  dry scallops in a pan add oil when simmers and is hot add scallops seasoned with s&p until browned on each side (2-3 minutes).   Take scallops out of pan when seared.  With the heat slightly lowered add garlic for a few seconds until light brown then add the mushrooms to that I would put in 4-6 tablespoons of butter.  Stir the mushrooms around with garlic being careful not to burn garlic when mushrooms have cooked down a bit add the vegetables if desired cook for a few minutes.   Then add white wine about 1-2 cups this should give you a nice sauce if you need to add a little more butter go ahead. After that you can add chives and parsley a little tomato as well, taste for seasoning and if you want to add pasta to this it would be great.  I would eat this with parmesan cheese over the top and some toasted bread and plenty of wine to drink of course.  Enjoy!