Go Back

Corn Risotto with Seared Scallops

The perfect summer dinner of fresh corn risotto with seared sea scallops.
Course: Dinner, Main Course, Sides
Cuisine: American
Keyword: Corn, Risotto
Servings: 4 servings


Corn Risotto

  • 1 tbsp extra virgin olive oil
  • 1 bell pepper finely diced
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 4 cup bone broth warmed
  • 2 cup fresh corn
  • 1/2 cup parmesan
  • pinch sea salt
  • fresh mint and basil

Seared Scallops:

  • 1 lb wild sea scallops
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil


  • Saute the bell pepper (or onion) in the olive oil until soft.
  • Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
  • Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
  • Once the last cup is added in, stir in the corn.
  • Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
  • Stir in the cheese and salt, top with fresh herbs, and serve!


  • Pat them very dry.
  • Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.