'Eat and Greet': Seared Scallops

By
ABC News
March 1, 2006, 12:56 PM ET
3 min read

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:

3 large sea scallops

6 oz. risotto (recipe below)

1 oz. corn kernels

1 oz. sautéed chanterelles

2 oz. corn pudding (recipe below)

1 oz. butter

1 oz. chopped chives

1 oz. black truffle vinaigrette (recipe below)

Risotto (serves 4)

1 cup Arborio rice

4 cups corn stock (chicken stock may be substituted), heated

1 cup corn kernels

¼ cup sweet butter

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)

2 cups corn kernels

½ cup heavy cream

2 T sugar

1 oz. truffle oil

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.

Black Truffle Vinaigrette

½ bottle Madeira

1 cup truffle oil

½ cup vegetable oil

½ cup olive oil

2/3 cup white wine vinegar

½ can truffle peelings

Reduce Madeira to a syrup and let cool. Mix with remaining ingredients.

To serve:

Heat a heavy sauté pan. Season scallops with salt and pepper. Film sauté pan with olive oil; when very hot, add scallops and sear briefly on each side until golden brown. Finish risotto with a bit of white truffle oil, Parmesan cheese and chopped chives. Cover plate with a thin layer of corn pudding and mound risotto in center. Top with scallops, and drizzle each scallop with a bit of vinaigrette. Garnish with more chives.

Chef Stephen Lewandowski

Tribeca Grill

375 Greenwich Street, New York, NY 10013