CHEF JIMMY SCHMIDT – JAMES BEARD AWARD WINNING CHEF OF RATTLESNAKE CLUB
SEARED SEA SCALLOP ATOP GINGERED RISOTTO CORN RECIPE
SERVES 4, PREP TIME 15 MINUTES, COOKING TIME 25 MINUTES
Prepare the ginger by first peeling. Then with a sharp knife or mandolin, slice the ginger very thin the length of the root. Stack the slices atop each other then cut on an angle to make a julienne about 2 to 3 inches long. In a large, non-stick skillet heat the canola oil over medium-low heat. Add the garlic and cook just until it starts to release its perfume, do not brown, about 5 minutes. Add the ginger, cooking until tender, about 5 minutes. Add the crushed red pepper flakes to your taste cooking for 1 minute. Raise the temperature to medium-high heat. Add the sweet corn cooking until it begins to soften, about 5 minutes. Add the wine cooking until reduced to just coat the vegetables, about 4 minutes. Adjust the seasoning with salt and pepper to your taste. Remove from the heat adding half of the scallions, tossing just to combine. Keep warm. Season the scallops with salt and coriander. Rub with a few drops of canola oil. In a non-stick pan over high heat place the callops cooking until well seared, about 3 minutes. Turn over and cook to your desired temperature, about 2 minutes for medium rare depending on thickness of your scallops.
Spoon the hot corn "risotto" to the center of your warm rimmed soup plates. Position the scallops stacked atop the corn. Spoon the juices from the scallops over. Sprinkle the remaining scallions over the dish. Serve immediately.
1 young ginger root
2 TBSP canola oil
1 CLOVE of finely sliced garlic
crushed red pepper flakes
(optional to your taste)
2 CUPS of fresh sweet corn cut raw from the cob
1 CUP dry white wine, such as Riesling or Viognier
1/2 CUP scallion greens, cut thinly on the bias
1 LB large diver sea scallops, side muscle removed
1 TBSP freshly ground coriander seed