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Scallops Over Corn Risotto

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Scallops Over Corn Risotto is a delightful dish that combines the sweetness of fresh corn with perfectly seared scallops, all enveloped in creamy Arborio rice. This restaurant-quality recipe is not only simple to execute but also visually stunning, making it perfect for impressing guests or enjoying a cozy night in. Each bite offers a burst of flavor and texture, ensuring a memorable dining experience.

Ingredients

Scale
  • 1 lb fresh scallops
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup Arborio rice
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (minced)
  • 4 cups low-sodium vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent (3-4 minutes), then add minced garlic and cook for another 30 seconds.
  2. Stir in Arborio rice and toast for 1-2 minutes until glistening.
  3. Gradually add vegetable broth one ladle at a time, stirring continuously until absorbed before adding more. Cook for about 18-20 minutes until creamy and al dente.
  4. Fold in corn kernels and Parmesan cheese, seasoning with salt and pepper.
  5. In another pan, heat butter over high heat. Season scallops with salt and pepper, then sear each side for about 2-3 minutes until golden brown.
  6. Serve risotto on plates topped with scallops. Garnish with extra Parmesan or fresh herbs if desired.

Nutrition

Keywords: For added flavor, incorporate fresh herbs like basil or chives. Substitute corn with seasonal vegetables such as asparagus or peas for variety. Ensure scallops are dry before searing to achieve a perfect crust.

Find it online: https://homelytastes.com/magic-of-scallops-over-corn-risotto-a-creamy-delight/