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Corn Risotto with Pan-Seared Scallops

here’s a restaurant-worthy recipe featuring corn that combines the sweetness of fresh corn with the richness of a creamy sauce. This dish is sure to impress your guests:

Creamy Corn Risotto with Pan-Seared Scallops


For the Risotto:

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 2 cups fresh corn kernels (from about 3-4 ears of corn)
  • 1/2 cup white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh chives for garnish

For the Scallops:

  • 12 large sea scallops
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter


For the Risotto:

  1. In a large saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
  2. In a separate large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.
  3. Add the Arborio rice to the skillet and stir to coat with the oil, cooking for another 2 minutes until the rice is slightly translucent around the edges.
  4. Pour in the white wine and stir until it’s mostly absorbed by the rice.
  5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and just al dente.
  6. Stir in the fresh corn kernels and cook for an additional 2-3 minutes until the corn is heated through and the risotto has a creamy consistency.
  7. Remove the skillet from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

For the Scallops:

  1. Pat the scallops dry with a paper towel and season them with salt and black pepper.
  2. In a separate skillet, heat olive oil over medium-high heat until it’s almost smoking. Add the scallops and sear for 2-3 minutes on each side until they develop a golden crust and are opaque in the center. Be careful not to overcook them.

To Serve:

Divide the creamy corn risotto among four plates, placing three seared scallops on top of each serving. Garnish with freshly chopped chives and additional Parmesan cheese if desired. This dish is a wonderful combination of sweet corn and savory scallops, creating a restaurant-quality meal that will delight your guests.

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