'Eat and Greet': Seared Scallops

Feb. 25, 2006 — -- As part of ABC News' "Eat and Greet" series, ABC's Deborah Roberts went inside the kitchen of New York City's Tribeca Grill to bring you executive chef Stephen Lewandowski's recipe for seared sea scallops.

Seared Sea Scallops with Chanterelle and Corn Risotto, Black Truffle Madeira Vinaigrette

Per serving:

Risotto (serves 4)

Melt 1 T butter in a heavy saucepan. Add rice and stir over low heat until rice is fragrant. Start adding stock gradually, ½ cup at a time, stirring constantly until mostly absorbed before adding more stock. Continue until rice is tender; you may not need all the stock. Add remaining butter, sautéed chanterelles and corn; salt and pepper to taste. Cook briefly until corn is tender.

Corn Pudding (serves 4)

Cook corn with heavy cream and sugar until very tender. Purée in blender with truffle oil. Strain through a fine sieve. Salt and pepper to taste.