Scallop Summer Risotto with Corn, Tomatoes and Chili Lime Butter

Risotto is often thought of as a cozy winter dish, but when paired with bright, bold ingredients, it transforms into a summery delight. This recipe combines creamy Arborio rice with sweet corn kernels and Parmesan cheese, then tops it with buttery seared scallops. Heirloom grape tomatoes, Thai basil and a spicy chili lime butter add a burst of flavor that makes every bite refreshing and satisfying.

Perfect for a special dinner or a weekend treat, this dish is both elegant and approachable. The key is to slowly add the stock to the rice, stirring frequently, to achieve that signature creamy texture. The scallops are quickly seared and finished with chili lime butter, creating a beautiful contrast with the rich risotto. Serve with lemon wedges for an extra squeeze of brightness.

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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. In a medium pot, bring 4 cups of water and the veggie stock concentrate to a boil. Meanwhile, slice the corn kernels off the cob. Once the stock is boiling, reduce heat to low and add the corn cob to the pot to infuse flavor. Thinly slice the garlic cloves. Halve, peel and thinly slice the shallot. Quarter the lemon.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced garlic and shallot; cook, stirring, until softened, about 1-2 minutes. Add the Arborio rice and stir until the grains become translucent, about 1-2 minutes. Add ½ cup of the simmering stock and stir. Continue adding stock, ½ cup at a time, stirring after each addition and allowing the rice to absorb most of the liquid before adding more. After 20 minutes of cooking, stir in the corn kernels. Continue adding stock until the rice is al dente and the mixture is creamy, about 30-35 minutes total.
3. While the risotto simmers, halve the heirloom grape tomatoes. Toss them in a small bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Pick the Thai basil leaves from the stems; discard the stems and roughly chop the leaves. Pat the scallops dry with paper towels and season all over with salt and pepper; set aside on a plate.
4. Once the risotto is al dente and creamy, stir in the Parmesan cheese, 1 tablespoon of plain butter and a 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, about 2-3 minutes. Flip the scallops, then add the chili lime butter to the pan. Spoon the melted butter over the scallops until they are cooked through, about 1-2 minutes more. (Tip: Tilt the pan slightly toward you to make it easier to spoon the butter.) Remove the pan 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. Garnish with the tomatoes and chopped Thai basil. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

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

Yes, you can use frozen corn kernels. Thaw them first and add them to the risotto as directed. However, fresh corn adds a sweeter flavor and better texture.

How do I know when the scallops are cooked properly?

Scallops are cooked when they are opaque and firm to the touch, with a golden-brown crust on each side. Avoid overcooking, as they can become tough and rubbery.

Can I make this dish dairy-free?

You can substitute the butter and Parmesan with dairy-free alternatives. Use a plant-based butter and nutritional yeast or dairy-free Parmesan for a similar flavor.