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!