July 28, 2026 Jessica and Navid Parsa

Seared Scallops and Fresh Corn Risotto

Yield:

4 servings

Corn season is short. This is how you make the most of it.

Sweet summer corn, pulled straight from the cob and folded into a rich, creamy risotto — topped with golden seared scallops and finished with a warm brown butter drizzle. It's the kind of dish that feels indulgent without trying too hard, and tastes like the best version of a summer evening.

The secret starts before the risotto does. Simmering the corn cobs in your stock coaxes out every last bit of sweetness, giving the risotto a depth that store-bought broth simply can't match. From there it's all about patience — a steady stir, a gradual pour, and the kind of attention that turns arborio rice into something worth spooning over everything. The scallops finish it off with a deep golden crust and a butter baste that makes the whole plate.

Best served immediately, ideally outside.

Ingredients

Corn Risotto:

3 ears of corn, kernels removed (save cobs)
4 cups chicken or vegetable stock
1 tbsp olive oil
1 medium shallot, minced
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine
2 tbsp unsalted butter
2 tsp fresh thyme, minced
1/4 cup parmesan, grated
Kosher salt

Seared Scallops & Brown Butter:

16 sea scallops, patted completely dry
2 tbsp vegetable oil
4 oz unsalted butter (1 stick)
1 garlic clove, smashed
6 sprigs fresh thyme
Salt & pepper to taste

Directions

1. Infuse the stock: Add the reserved corn cobs to your stock and simmer over low heat to infuse. Keep warm throughout cooking.

2. Build the risotto: Heat olive oil in your Anolon EverLast Tri-Ply Clad Stainless Steel pan over medium heat. Sauté the shallot and garlic for 3–4 minutes until soft and translucent. Stir in the arborio rice and toast for 1 minute. Deglaze with white wine and stir until fully absorbed.

3. Cook the risotto: Add the warm stock gradually, one quarter cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Season with salt as you go. Continue for about 20 minutes until the rice is tender with a slight bite.

4. Finish the risotto: Remove from heat. Stir in butter, minced thyme, and parmesan until glossy and creamy. Fold in the fresh corn kernels and set aside.

5. Sear the scallops: Heat vegetable oil in your Anolon EverLast pan until smoking. Season the dry scallops with salt and pepper and sear undisturbed for 3 minutes until a deep golden crust forms. Flip and cook for 1–2 minutes more. Remove to a plate.

6. Make the brown butter:Wipe the pan clean. Add butter, smashed garlic, and thyme sprigs over medium heat. Cook until the butter turns golden and nutty. Return the scallops to the pan and baste generously with the hot butter.

7. Serve: Spoon the risotto into shallow bowls and top with four scallops per serving. Drizzle heavily with brown butter and finish with extra parmesan and fresh thyme. Serve immediately.

Tags:Fish & Seaood