Shaker Gourmet: Seared Scallops with Orange and White Wine

Our recipe this week comes from none other than our illustrious Blogmistress herself! 'Liss notes that it is: "one of my favorites, to make and to eat!"
Seared Scallops with Orange and White Wine, Served with Corn and Asparagus Risotto

* 6 sea scallops
* 2 cups corn kernels (from 4 to 5 ears of corn)
* 1/2 pound medium asparagus, sliced into thin rounds
* 1/4 cup long-grain rice
* 2 scallions including green tops, chopped
* 3/4 cup canned low-sodium broth
* 2 tablespoons heavy cream
* 2 tablespoons cooking oil
* 4 tablespoons unsalted butter
* 1 teaspoon chopped summer savory or thyme
* 1/2 cup dry white wine
* 1 teaspoon grated orange zest
* Salt and pepper

Melt 1 tablespoon of butter in small nonstick saucepan. Add the corn, the rice, broth, and summer savory. Season with salt and pepper. Cover and cook over moderate heat for 4 minutes. Add the asparagus and cook until the rice is tender, about 8 minutes. Add 2 tablespoons of heavy cream and cook over high heat until the mixture starts to hold together, about 1 minute. Mound the "risotto" in the center of plates and keep warm.

Slowly heat 1 tablespoon of the oil over medium heat in a large nonstick frying pan. Season the scallops with the salt and pepper. (We like more peppery and less salty.) Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Repeat with remaining scallops. Wipe pan.

Melt the butter over moderate heat. Add the scallions and cook for 1 minute (stir occasionally). Add the wine and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.

Transfer scallops to plate and enjoy!

If you'd like to participate in Shaker Gourmet--and I hope you do because we need recipes!--email me at: shakergourmet (at) Include a link to your blog, if you have one!

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