Heat butter over medium high heat in a large saucepan. Add onion and corn with "milk" to pan and cook for 2-3 minutes.
Add rice and cook for 3-4 minutes to lightly toast. Add garlic and cook until fragrant, about a minute. Add ¼ of broth. Season with salt, pepper, garlic powder and onion powder.
Cook until broth is absorbed, stirring frequently. Repeat the process until all or most of the broth is used and rice is tender. About 25-30 minutes total. Stir in heavy cream and scallions and cook for a few minutes longer. Add more salt and pepper to taste.
Remove pan from heat and stir in Parmesan
Seared Sea Scallops
Heat olive oil over medium high heat in a large skillet
Season both sides of scallops with salt, pepper, garlic powder, nutmeg and cayenne
Saute scallops for 3-4 minutes per side until opaque and just cooked through
Divide risotto evenly among 4 plates. Top each plate with 4-6 scallops (depending on size) and garnish with sliced scallions if desired.
See notes included in the post above for tips on removing corn from the cob!
You may not use all of the broth while cooking the risotto. Check the tenderness of your rice before adding the last batch of broth to determine how much is needed.
I also added a small amount of sugar ( about a tablespoon) and a pinch cayenne to my risotto. The sugar really highlights the sweetness of the corn and the pinch of cayenne plays so well with the sweetness. Give it a try if you're feeling adventurous!
You may omit the nutmeg and cayenne from the scallops if they are a bit overpowering for your taste. However, I find that the flavors compliment the mildness and sweetness of the scallops beautifully!