Pan-Seared Diver Scallops w/ Risotto Cakes, Sweet Corn, and Tarragon Beurre Blanc

Pan-Seared Diver Scallops w/ Risotto Cakes, Sweet Corn, and Tarragon Beurre Blanc
Serves 4

Pan-Seared Scallops
16 U-10 dry scallops, side muscle removed
4 T extra virgin olive oil
2 T unsalted butter
2 ea fresh bay leaves
salt and pepper

*scallops will need to be cooked in two batches or two separate pans to avoid overcrowding
-season scallops with salt and pepper
-heat a large sauté pan over high heat with 2 T EVO until pan begins to smoke and carefully add 8 scallops to the pan and don’t move or shake until bottom edges start to turn golden brown (about 3 minutes)
-add 1 T butter and 1 fresh bay leaf and tilt pan to spread butter, turn down heat to med-high and cook for 1 more minute and flip scallops
-turn off heat and let scallops sit in hot pan for 1 minute to cook scallops to about medium (should be nicely caramelized on top and just slightly warmed in the middle)
-repeat with second batch of scallops

Risotto Cakes
1T extra virgin olive oil
1T unsalted butter
1 small yellow onion, diced
1 c Arborio rice
1 c dry white wine
3 c chicken stock
salt and pepper
1/2 c all-purpose flour
3 eggs, beaten lightly
1 1/2 c panko breadcrumbs
oil for frying

-heat medium sauce pot over medium heat with oil and butter, when butter is melted add onion and sweat until tender
-add rice and toast for 2 minutes
-add white wine and cook until for 3 minutes stirring constantly
-add half the stock and cook until absorbed stirring every couple minutes
-add rest of stock and cook until absorbed, season with salt and pepper
-spread risotto on a sheet tray and cool in refrigerator until cold

To Make Cakes:
-form risotto into 8 patties and put in freezer for 30 minutes for easier breading
-dredge cakes in flour, then in egg, and finally in the breadcrumbs
-heat oil to 350° F and fry risotto cakes for about 3 minutes on each side or until golden brown

Sweet Corn
8 ears of bi-color corn
1 small yellow onion, diced
1 T extra virgin olive oil
1 T butter
1 T chopped fresh tarragon
salt and pepper

-husk corn and cut corn off cob and reserve
-in large sautéed pan, sweat onions until tender over medium heat (about 5 minutes)
-add corn and continue cooking until corn is tender, about 5 minutes
-add butter and tarragon and season to taste with salt and pepper

Tarragon Beurre Blanc
1/4 c dry white wine
1 shallot, minced
1 T h. cream
4 T unsalted butter, diced
1 T chopped fresh tarragon
salt and pepper

-in a small sauce pan, add minced shallot and white wine and reduce until almost dry
-add heavy cream and return to a simmer
-as soon as cream is simmering, turn heat to low and add butter, one cube at a time, whisking constantly
-as soon as last cube is added turn off heat and add tarragon and season with salt and pepper