Recipe Box: Seared Scallops with Sweet Corn Risotto

Posted on: 8:33 am, August 27, 2012, by , updated on: 01:29pm, August 27, 2012

**Seared Scallop and Sweet Corn Risotto recipe below this story**

Chef Chris Hodgson knows a thing or two about being on TV.

That’s because he was the runner-up on the Food Network’s Great Food Truck Race! He’s the owner and operator of popular food trucks Dim and Den Sum and Hodge Podge, in addition to Hodge’s restaurant in Downtown Cleveland.

Monday morning, however, Chris stopped by Fox 8 News in the Morning to talk about something more than food: Chefs Unbridled.

It’s a special event that benefits the Fieldstone Farm Therapeutic Riding Center, which affords students the chance to leave their wheelchairs behind and take their first steps. Some of Cleveland’s hottest chefs will be there cooking for the good cause.

WHAT: Benefit for Fieldstone Farm Therapeutic Riding Center

WHERE: Chagrin Valley Hunt Club Polo Field

WHEN: September 15 (RSVP by Sept. 1) at 6:30 p.m.

For more information on the Benefit for Fieldstone Farm Therapeutic Riding Center, click HERE.

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Seared Scallops with Sweet Corn Risotto

- 6 oz. of scallops

- 2 Tbsp. of oil

- 1 oz. chicken stock

- 4 oz. of risotto (precooked and held in 6th pan)

- 2 oz. of cream corn base

- 1 oz. of grilled corn

- 1/2 oz. of Lucky Penny feta cheese

- 1/2 oz. of green chilis

- 1/2 tsp. of cumin

- 3 sprigs of corn shoots

- 1 oz. of cumin vinaigrette

Directions:

In a hot pan, sear off seasoned scallops with 1 Tbsp. of oil. Then, in a small saute pan, add cooked risotto an 1 oz. of chicken stock. When chicken stock is reduced to almost nothing, add cream corn base. Allow to thicken and tighten. It should hold its form and not be too loose. Finish with grilled corn and green chilis right before plating.

On long rectangular plate, plate risotto in a uniformed spread, down the center of the plate. Top with seared scallops.

In a pool around the risotto, drizzle 1 oz. of toasted cumin vinaigrette. Garnish with feta cheese, corn shoots and a pinch of cumin.