Seared Scallops with Fresh Corn Risotto

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Fresh summer corn is stirred into a creamy parmesan risotto, studded with pan-seared scallops and a drizzle of brown butter sauce in this elegantly simple dish.

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Ingredients

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Husk the corn and cut the kernels off the cobs, reserving the cobs.

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Pour the stock into a medium saucepan, add the cobs (not the kernels), and bring the stock to a simmer over low heat.

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In a large wide skillet, heat the olive oil over medium heat.

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Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.

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Pour some salt into a small dish near the stove so you can season the risotto throughout the cooking process.

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