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.
Husk the corn and cut the kernels off the cobs, reserving the cobs. (Tip: Place a small bowl inverted into a large bowl and stand one ear of corn up vertically on the bowl. Use a sharp knife to cut the kernels off in a downward motion.)
Pour the stock into a medium saucepan, add the cobs (not the kernels) and bring the stock to a simmer over low heat.
In a large wide skillet, heat the olive oil over medium heat.
Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.
Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.
Add about ¼ cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (this will take about 20 mins).
Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the butter.
Next, stir in the thyme and parmesan. Fold in the fresh corn kernels.
When the risotto is about halfway through its cooking time, start the scallops. Season the scallops with kosher salt and pepper on both sides.
Heat the oil over medium/high heat in a large nonstick saute pan until very hot, but not smoking. Add the seasoned scallops and cook until golden brown and caramelized, about 3 mins.
Flip the scallops and finish cooking, about 1-2 mins more. Remove the scallops to a plate and keep warm.
Use a paper towel and wipe out the oil and dripping from the pan. Add the butter, garlic clove and thyme sprigs.
Cook until the butter is brown and nutty and the foam subsides. Watch carefully so it doesn't burn!
Reduce the heat and add the scallops to the brown butter sauce and spoon the sauce over the tops of the scallops. Cook until just warmed through.
Divide the risotto onto four plates or bowls. Top with four scallops each, drizzle with brown butter sauce, shaved parmesan and sprinkle of fresh thyme. Serve immediately.