Scallop and Sweetcorn Risotto
This elegant risotto combines the natural sweetness of corn and scallops with rich, creamy Arborio rice, balanced by the snap of fresh asparagus, snow peas, and snap peas. A homemade sweetcorn stock infuses the risotto with depth and aromatic flavors, while a final hint of lemon and parmesan add brightness and richness. Perfect for an impressive dinner, this dish is best served immediately, topped with plump, caramelized scallops, gremolata, and a handful of fresh basil. It’s a celebration of fresh produce and seafood, bringing together color and texture in every mouthful. Recipe and content by Chef Tom Walton.
Ingredients 21
2 brown onions, 1 roughly chopped, 1 finely diced
2 sticks celery, roughly sliced
1 carrot, roughly sliced
7 cloves garlic, 5 whole, 2 finely chopped
2 cobs corn, kernels removed, cores reserved for stock
1⁄4 bunch flat leaf parsley, stalks only for stock
1 tbsp black peppercorns, whole
5 tbsp olive oil, divided
2⁄3 cup white wine
2 cups Arborio rice
1 bunch asparagus, thinly sliced
12 snow peas, trimmed
12 snap peas, trimmed
1⁄2 cup parmesan cheese, grated
4 tbsp unsalted butter, divided
1 lemon zest
12 scallops, qld
salt, to taste
gremolata, to serve
fresh basil, to serve
cold water, enough to cover vegetables for stock
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Method 9
First make the sweetcorn stock: Roughly chop one and place it in a saucepan with the , , and 5 whole cloves of . Cut the kernels off the and set aside; add the corn cores, , and to the saucepan. Cover with cold water, add salt, bring to the boil, then simmer for 30 minutes. Strain to yield 1.2L of stock. Keep hot.
Finely dice the second and finely chop the remaining 2 cloves of .
Place a large saucepan over medium-high heat. Add 3 tbsp , the diced , chopped , reserved corn kernels, and a pinch of salt. Cook for 3-4 minutes.
Add the and cook, stirring, for 1 minute. Add the and cook until absorbed.
Begin adding the hot sweetcorn stock to the , a little at a time, stirring continually until absorbed and the risotto is creamy, with the rice al dente.
Add the , , and . Stir through for the last 3 minutes of cooking.
Remove from heat. Stir in the grated and 3 tbsp until a creamy texture is achieved. Add the and stir to combine. Season to taste with salt.
Season the with salt. Place a large skillet over high heat. Add 1 tbsp and the scallops. Cook for 20 seconds, then add 1 tbsp , letting it foam and caramelise. Give the pan a quick shake to coat the scallops and transfer to a plate.
Serve the risotto topped with the , gremolata, and fresh basil.
