Even if you don't make it to Dinners At The Farm this season, you can still capture some of the culinary magic that Chef Jonathan Rapp brings to each and every meal. Jonathan is the chef and owner of River Tavern in Chester, CT and the creator of Dinners at the Farm. This recipe for Seared Stonington Scallops with Fresh Corn "Risotto" is a dish you may find on the menu at one of his unique local dinners.
Sure, you may not have the candlelit white tent glowing brilliantly against the farm backdrop, or the truck outfitted with a kitchen in which to cook your dinner, but set up a communal table and enjoy this delicious seasonal dish.
Seared Stonington Scallops with Fresh Corn "Risotto"
2lbs Fresh Scallops
4 oz. butter
2 cloves of garlic (chopped)
one spring onion (chopped)
4 ears of fresh corn (slice corn off cob)
one bunch of scallions (chopped, white and most of the green)
1lb. ripe heirloom or cherry tomatoes
1/4 lb. slab of bacon (optional), cut in chunks and fried until crisp, and set aside
1/3 cup each of fresh basil, parsley and chives
juice of one lemon
salt & pepper
For the corn "risotto:"
In a heavy sauté pan heat butter and add onion, garlic, corn and scallions, sauté gently for five minutes. Stirring. DO NOT Brown.
Add tomato and simmer, covered, for another three minutes until tomatoes release juice. Remove from heat. Stir in herbs and add lemon juice.
For the scallops:
Pat scallops dry and season with salt and pepper.
Put 2 tbs of butter in a heavy sauté pan large enough to hold the scallops without overcrowding. Heat until just beginning to smoke, place scallops in the pan and sear over med-high heat until nicely browned and caramelized. DO NOT move them until they are ready to turn. Turn over and turn off pan - they just need to warm on the other side. Remove scallops and set aside until dish is ready to assemble.
Portion corn risotto mixture on plates, top with scallops, bacon and scatter chopped herbs. Serve and enjoy!