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Close up shot of a serving of seared scallops over creamy fresh corn risotto.
Seared Scallops with Fresh Corn Risotto
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

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.

Course: Main Dish
Cuisine: American
Keyword: corn risotto, scallops
Servings: 4 Servings
Calories: 773 kcal
Fresh Corn Risotto
  • 3 ears corn on the cob
  • 4 cups chicken or vegetable stock
  • 1 Tbsp extra virgin olive oil
  • 1 medium shallot, minced (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 2 Tbsp unsalted butter
  • 2 tsp fresh thyme, minced
  • 1/4 cup parmesan cheese, grated
  • kosher salt
Pan Seared Scallops
  • 16 sea scallops, patted dry
  • kosher salt and freshly ground black pepper (for seasoning)
  • 2 Tbsp canola or vegetable oil
  • 4 oz unsalted butter (1 stick)
  • 1 clove garlic, peeled and smashed
  • 6 sprigs fresh thyme
  • *shaved parmesan and fresh thyme for serving
Fresh Corn Risotto
  1. 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.)

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

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

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

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

  6. 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.

  7. 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).

  8. 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.

  9. Next, stir in the thyme and parmesan. Fold in the fresh corn kernels.

Pan Seared Scallops
  1. When the risotto is about halfway through its cooking time, start the scallops. Season the scallops with kosher salt and pepper on both sides. 

  2. 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.

  3. Flip the scallops and finish cooking, about 1-2 mins more. Remove the scallops to a plate and keep warm.

  4. Use a paper towel and wipe out the oil and dripping from the pan. Add the butter, garlic clove and thyme sprigs. 

  5. Cook until the butter is brown and nutty and the foam subsides. Watch carefully so it doesn't burn! 

  6. 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.

To Serve
  1. 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.

Nutrition Facts
Seared Scallops with Fresh Corn Risotto
Amount Per Serving
Calories 773 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 21g131%
Cholesterol 103mg34%
Sodium 691mg30%
Potassium 646mg18%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 8g9%
Protein 21g42%
Vitamin A 1155IU23%
Vitamin C 9.3mg11%
Calcium 98mg10%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.