Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion
Recipe courtesy Bin 36, Chicago, IL
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- Recipe categories: Wine, Rice, Grains, Shellfish, Scallop, Dairy, Cheese, Vegetables,
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By LynneCooks365
Indian Head, MD
on February 02, 2009
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The flavors marry extremely well in this recipe. I substitute the black truffle with truffle oil. On a busy night I will also skip the exact corn stock procedure and add a small can of cream style corn instead, and was not displeased. A very good recipe.