Scallops with risotto and corn

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Scallops with risotto and corn

Pan-seared scallops with a simple corn risotto. Fresh corn is best if you can find it from a farmers market.

Prep Time10

Cook Time25

Total Time35

Servings: as sides (or 2 as a main)

Calories: 405kcal

Ingredients

Scallops

12 ounces scallops
¼-1/2 teaspoon salt
1 tablespoon vegetable oil

Risotto

6 cups broth vegetable or chicken
2 T olive oil
1 shallot (or sub ½ a small yellow onion or half a leek)
1 clove garlic
1 cup arborio rice
¼ cup white wine optional
½ teaspoon salt
¼ teaspoon black or red pepper
½ cup asiago or parmesan cheese fresh (not from a can)
chives optional topping

Instructions

Prepare ingredients

Get all of the ingredients ready so you can time up cooking the scallops and risotto. Chop the shallot and garlic, cut corn off the cobs, shred the cheese, salt the scallops on a paper towel lined plat.

Make the risotto

Cook shallot & garlic: Heat olive oil in a metal skillet on medium heat, then add shallot and garlic. Cook until soft and fragrant, about 5 minutes. Watch the garlic so it doesn't burn.
Add arborio rice to the pan. Stir to coat it with the oil and "toast" it for 1-2 minutes.
Deglaze the pan with white wine (or broth if omitting the wine) and stir with a spatula to unstick anything stuck to the pan.
Cook risotto: Add 1 cup of broth, salt and pepper to the pan, stirring occasionally. Let the risotto soak up the broth. As it starts to dry out, add another cup of broth.
PAUSE and start pre-heating a cast iron or stainless steel skillet with some oil (for the scallops).
RETURN to continue to cook the risotto, adding broth until it is almost cooked through (it will still by chewy). Keep broth on the side in case it gets too thick while you cook the scallops in the next step.

Pan-sear scallops

Dry the scallops one last time and sprinkle with just a tiny bit of extra salt. Add to the hot pan. Cook for 2-4 minutes, checking the bottom for a good sear. Do not flip until it has a good sear.
Flip the scallops and cook until the internal temperature is 115℉-120℉. This should only take 1-2 more minutes. Remove them from the pan and their internal temperature should continue to rise to about 130℉-135℉.

Finish risotto & serve with scallops

Add cheese + corn to the risotto: Stir until the cheese is melted and combined. If the risotto is too thick, add more broth. Then top with scallops, chives, and serve.

Notes

This serves 4 people as a side dish, or 2 people as a main course. Nutrition is calculated assuming all broth is used and 12 ounces of scallops across 4 servings.

Wine: this is optional for adding some flavor and acidity. You can use broth instead. If you taste it at the end and it needs a 'little something' - try adding a splash of red or white wine vinegar.

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Nutrition