Seared Scallops with Summer Corn Risotto, Tomatoes and Chili Lime Butter

Risotto is often thought of as a cozy winter dish, but when you pair it with fresh, vibrant ingredients, it becomes a perfect summer delight. This recipe combines creamy Arborio rice with sweet corn kernels and Parmesan cheese, then tops it all with buttery seared scallops. Heirloom grape tomatoes, fragrant Thai basil and a spicy chili lime butter add a brilliant contrast of flavors that will brighten any meal.

Whether you’re looking to impress guests or simply treat yourself, this dish is surprisingly approachable. The key is to take your time with the risotto, adding stock gradually and stirring often, while the scallops cook quickly in a hot pan. The result is a restaurant-quality dinner that celebrates the best of the season.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Chili Lime ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a medium pot, bring 5 cups water and the veggie stock concentrate to a boil. Meanwhile, cut the corn kernels from the cob. Once the stock boils, reduce heat to low and add the corn kernels to the pot, keeping it on the stove. Thinly slice the garlic. Halve, peel and thinly slice the shallot. Cut the lemon into quarters.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the shallot and garlic and cook, tossing, until softened, about 1-2 minutes. Add the Arborio rice and stir until the grains become translucent, 1-2 minutes. Begin adding the hot stock to the pan, about ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the stock before adding more. Continue until the rice is al dente and creamy, about 30-35 minutes.
3. While the risotto simmers, halve the heirloom grape tomatoes lengthwise and place them in a small bowl. Drizzle with olive oil and a squeeze of lemon juice, then season with salt and pepper. Pick the Thai basil leaves from the stems; discard stems and roughly chop the leaves. Pat the scallops dry with a paper towel and season all over with salt and pepper; set aside on a plate.
4. Once the risotto is done, stir in the Parmesan cheese, 1 tablespoon of plain butter and another squeeze of lemon juice. Season with salt and pepper to taste.
5. Heat a large drizzle of vegetable oil in a medium pan over medium-high heat. Add the scallops and cook until browned on the bottom, 2-3 minutes. Flip the scallops, then add the chili lime butter to the pan. Spoon the melting butter over the scallops as they cook, until they are cooked through, about 1-2 minutes more. (Tip: tilt the pan slightly toward you to make spooning easier.) Remove from heat.
6. Divide the risotto between bowls and top with the seared scallops. Drizzle any remaining chili lime butter from the pan over the scallops. Scatter the tomatoes and chopped Thai basil on top. Serve with the remaining lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh corn on the cob?

Yes, you can substitute about 1 cup of frozen corn kernels. Thaw them first and add them to the stock as directed.

What can I use instead of Thai basil?

Regular sweet basil works well, though the flavor will be slightly different. You can also use a combination of basil and a pinch of mint.

How do I know when the scallops are cooked?

Scallops are done when they are opaque throughout and firm to the touch, usually after 1-2 minutes per side depending on thickness. Avoid overcooking to keep them tender.