Fresh sea scallops, pan-seared and served over a creamy, cheesy corn risotto—an ideal dish to enjoy late summer flavors.
I’m not ready for summer to end. While I love cozy fall scents and pumpkin treats, I want to savor the long warm days and summer produce a bit longer. This Seared Sea Scallops over Creamy Corn Risotto highlights sweet corn at its peak and makes a bright, satisfying meal.
The risotto is the heart of the dish. Arborio rice simmers slowly in broth with sweet corn and scallions until tender. Heavy cream and grated Parmesan fold in at the end for rich, silky texture. The scallops are simply seasoned and pan-seared until golden, then nestle on top of the risotto for an elegant finish.
Making Seared Sea Scallops over Creamy Corn Risotto
Start with the corn risotto since the scallops cook quickly. Preparing the risotto first lets you plate and serve the scallops hot.
Corn Risotto
To remove kernels, stand each ear of corn upright in a small bowl placed inside a larger bowl or dish and slice down the cob with a sharp knife. After cutting the kernels off, run the back of the knife down the cob to release the milky corn liquid into the bowl—this adds extra corn flavor to the risotto.
Heat 4 tablespoons of butter (or extra virgin olive oil) over medium-high heat in a large saucepan. Add the diced onion and the corn kernels along with the corn liquid and sauté for 2–3 minutes. Add the garlic and arborio rice, stirring to coat the grains, then toast the rice for 2–3 minutes.
Lower the heat to medium. Add about 1/4 of the warm broth and stir frequently until the liquid is absorbed. Season with salt, black pepper, garlic powder and onion powder. Continue adding the broth in 1/4 increments, stirring until each addition is absorbed, until the rice is tender—this takes about 25–35 minutes total depending on your stove and rice.
Stir in sliced scallions and 1/4 cup heavy cream, then remove from heat and fold in 1/2 cup grated Parmesan until the risotto is creamy and glossy. Taste and adjust seasoning. Optional: a small pinch of sugar enhances the corn’s sweetness and a pinch of cayenne adds a subtle warmth. Both finish the dish nicely if you want a slightly more complex flavor.
Seared Sea Scallops
Pat scallops dry with paper towels to ensure a good sear. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season both sides of the scallops with salt, black pepper and garlic powder. Optional seasonings include a light dusting of nutmeg and a pinch of cayenne—these accent the sweetness of the scallops but can be omitted if you prefer a simpler profile.
Sear the scallops 3–4 minutes per side until golden brown and opaque through the center. Avoid overcrowding the pan; work in batches if necessary.
To serve, divide the risotto among four plates, top with 4–6 scallops per plate depending on size, and garnish with sliced scallions or chopped parsley. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently—risotto may thicken as it cools, so add a splash of broth or cream when reheating.
You will also love this Lemony Orzo with Shrimp, Asparagus, and Peas recipe!
📖 Recipe
Seared Sea Scallops Over Creamy Corn Risotto
Ingredients
Corn Risotto
- 2 ears sweet summer corn, shucked and kernels removed
- 4 tbsp butter (or extra virgin olive oil)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 1/4 cups arborio rice
- 6 cups vegetable or chicken broth, warmed
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup heavy cream
- 2 tbsp scallions, sliced (green and white parts)
- 1/2 cup grated Parmesan
Seared Sea Scallops
- 2 tbsp extra virgin olive oil
- 1.5 lb sea scallops, patted dry
- 1/4–1/2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp nutmeg (optional)
- 1/4–1/2 tsp cayenne (optional)
Instructions
Corn Risotto
- Heat butter or oil in a large saucepan over medium-high heat. Add diced onion and corn kernels with the corn liquid and cook 2–3 minutes.
- Add arborio rice and cook 3–4 minutes to lightly toast. Add garlic and cook until fragrant, about 1 minute. Pour in 1/4 of the warm broth and season with salt, pepper, garlic powder and onion powder.
- Stir frequently until the broth is absorbed, then add more broth in 1/4 increments, repeating until rice is tender—about 25–30 minutes total. Stir in heavy cream and scallions, and cook a few minutes more. Remove from heat and fold in Parmesan.
Seared Sea Scallops
- Heat olive oil in a large skillet over medium-high heat.
- Season scallops on both sides with salt, pepper, garlic powder, and optional nutmeg and cayenne.
- Sear scallops 3–4 minutes per side until golden and opaque.
- Divide risotto among four plates, top with scallops (4–6 per plate depending on size), and garnish with sliced scallions or parsley.
Notes
- Use the corn “milk” scraped from the cob when cutting the kernels for added flavor.
- You may not need all the broth; judge by the rice texture and stop adding liquid once it reaches tenderness you like.
- Optional: a small amount of sugar (about 1 tablespoon) and a pinch of cayenne in the risotto can enhance the corn’s sweetness and balance the dish.
- If nutmeg or cayenne feels strong, omit them from the scallop seasoning. They do pair nicely with the sweet, mild scallops if used sparingly.