Seared Sea Scallops Over Creamy Corn Risotto
Fresh sea scallops are pan seared and served over creamy, cheesy corn risotto for the perfect summer dish!
Ingredients
Corn Risotto
- 2 ears sweet summer corn shucked and removed from cob, see post above for details
- 4 tablespoon butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1.25 cups arborio rice
- 6 cups vegetable or chicken broth
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup heavy cream
- 2 tablespoon scallions green and white parts, sliced
- ½ cup grated Parmesan
Seared Sea Scallops
- 2 tablespoon olive oil extra virgin
- 1.5 lb sea scallops
- ¼-1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon nutmeg optional
- ¼-½ teaspoon cayenne pepper optional
Instructions
Corn Risotto
- 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.
Notes
- 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!
Nutrition
Serving: 1servingCalories: 573kcalCarbohydrates: 45gFat: 35gSaturated Fat: 16gSodium: 691mgSugar: 8g
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!