Scallops with Corn Risotto, Heirloom Tomatoes and Chili Lime Butter

Risotto is often thought of as a cozy winter dish, but when paired with bright, bold ingredients, it becomes a summery delight. This recipe combines creamy Arborio rice with sweet corn kernels and Parmesan cheese, then tops it with buttery seared scallops. For contrast, halved heirloom grape tomatoes, fragrant Thai basil and a spicy chili lime compound butter are scattered on top, introducing flashes of brilliant flavor.

The key to this dish is building layers: the stock-infused risotto, the caramelized scallops and the bright, herby finish. It’s a restaurant-quality meal you can make at home in about 45 minutes.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 5 cups water and the veggie stock concentrate to a boil in a medium pot. 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 the pot on the stove.
2. Slice the garlic as thinly as possible. Halve, peel and thinly slice the shallot. Cut the lemon into quarters.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the shallot and garlic. Cook, tossing, until softened, 1-2 minutes. Add the Arborio rice and stir until the grains are translucent, 1-2 minutes. Add the hot stock (with corn) to the pan 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, 30-35 minutes.
4. While the risotto simmers, halve the tomatoes lengthwise and place them in a small bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Pick the basil leaves from the stems; discard stems. 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.
5. Once the risotto is done simmering, stir in the Parmesan, 1 tablespoon plain butter and a squeeze of lemon juice. Season with salt and pepper.
6. 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 butter over the scallops until cooked through, 1-2 minutes more. (Tip: Tilt the pan slightly toward you to make it easier to spoon the butter.) Remove the pan from heat and set aside.
7. Divide the risotto between bowls and top with the scallops. Drizzle with the melted chili lime butter from the pan. Scatter the tomatoes and basil over the top. Serve with the remaining lemon on the side for squeezing over.

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. Add them to the stock as directed; no need to thaw first.

What can I substitute for chili lime butter?

Mix 2 tablespoons softened butter with 1/2 teaspoon chili powder and the zest of half a lime. Adjust to taste.

How do I know when the scallops are cooked through?

Scallops are done when they are opaque and firm to the touch, usually 1-2 minutes per side depending on thickness.