Seared Sous Vide Scallops

Preheat the sous vide bath to 125°F.

Remove the side muscles from the scallops and rinse quickly in cold water to remove any sand or bits of shell. Gently pat the scallops dry.

Season lightly with salt and place the scallops into a sous vide pouch(es) with the olive oil, lemon peel and tarragon. Seal the pouch(es) making sure that the scallops have room and are not too crammed together.

Add to the pouch to the sous vide bath and cook for approximately 20 minutes, then remove from the bath and allow to rest briefly. Remove the scallops from the pouch(es) onto a resting rack and pat dry.

In a large sauté pan heat the grape seed oil over high heat until the oil is very hot and just begins to shimmer. Add the scallops and sear for about 60 seconds on one side until dark golden brown. Flip them over and “kiss” the other side very briefly in the sauté pan. Quickly remove them from the pan and serve immediately.

Bring the chicken stock to a boil in a large saucepan then reduce to a simmer and hold at that temperature while preparing risotto. (Optional: add the corn stalks from which you have shaved the kernels to the chicken stock while bringing to a boil for a more pronounced corn flavor)

Heat olive oil in a 4-6 quart saucepan. Add onion and sauté over medium-low heat until soft and translucent but not at all browned. Add the rice and continue to sauté, coating the rice with the oil, until the grains are lightly toasted, about 4-6 minutes. Adjust heat as necessary to keep the pan temperature constant and consistent. Add the white wine and stir until almost completely absorbed.

Begin adding simmering stock to rice, one ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed. Check the doneness of the rice grains after about 15 minutes.  The rice is done when it is almost cooked but still al dente–you should be able to feel a little ”bite” in the middle of the grain, but it should not taste uncooked or gritty. Don’t worry if you have not used all the stock.

Stir in the corn kernels with the last addition of stock, adding a little additional stock, if needed, to make a creamy risotto that is slightly loose. (It will firm up a bit as it sits.)

Remove risotto from heat and stir in the butter and cheeses until melted. Adjust seasoning as necessary with salt and pepper and fold in the herbs to finish. Serve immediately.