Time
Spice
Serves
35 Min
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
480
58g
6g
7g
21g
Ingredients
1/2 lb sea scallops
1/4 c crema Mexicana or sour cream
1 tbsp butter
1 ear of corn
4 poblanos
1 lime
1/4 bunch cilantro
3 shallots
1/2 cup chicken stock
3/4 cup arborio rice Equipment
blender
skillet that is not non-stick (for scallops)
citrus juicer Preparation
Set the oven to broil and move a rack to the upper portion of the oven. Remove the seeds and core from the poblano peppers.
Place the poblanos on a baking sheet or roasting pan and broil them until they develop a char, approximately 5-7 minutes.
Hold the corn upright on a cutting board. Run a knife along the cob removing the kernels.
Finely slice the shallots.
Set a large skillet on medium high heat and add enough oil to coat the bottom of the pan. Add the shallots and sauté until they become soft.
Add the arborio rice and stock to the skillet. Stir occasionally, until all the stock has been absorbed.
While the arborio rice cooks, make the poblano puree. Place the poblanos in a blender with 2 1/2 cups of water, cilantro, 1/4 tsp of salt, and the juice of 1 lime. Puree.
Add the poblano puree to the arborio rice in 4 smaller portions, letting the puree absorb into the risotto before adding the next portion.
With the final addition of the puree, add the corn and crema to the to the risotto. Set aside for plating.
While adding the second to last portion of poblano puree, start cooking the scallops. Place the butter on a large not non-stick skillet. Heat the butter on medium heat. Once the pan is hot, lie the scallops onto the rim of the pan where the butter has collected.
The scallops should make a loud sizzle when they make contact with the pan.
Cook the scallops for 4-5 minutes on each side, allowing for each side to develop a crispy caramelized bottom before flipping the scallop over.
Plate the scallops over the risotto.
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