Scallop and Sweetcorn Risotto

First make the sweetcorn stock: Roughly chop one onion and place it in a saucepan with the celery, carrot, and 5 whole cloves of garlic. Cut the kernels off the corn cobs and set aside; add the corn cores, parsley stalks, and peppercorns 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 onion and finely chop the remaining 2 cloves of garlic.

Place a large saucepan over medium-high heat. Add 3 tbsp olive oil, the diced onion, chopped garlic, reserved corn kernels, and a pinch of salt. Cook for 3-4 minutes.

Add the Arborio rice and cook, stirring, for 1 minute. Add the white wine and cook until absorbed.

Begin adding the hot sweetcorn stock to the rice, a little at a time, stirring continually until absorbed and the risotto is creamy, with the rice al dente.

Add the asparagus, snow peas, and snap peas. Stir through for the last 3 minutes of cooking.

Remove from heat. Stir in the grated parmesan and 3 tbsp butter until a creamy texture is achieved. Add the lemon zest and stir to combine. Season to taste with salt.

Season the scallops with salt. Place a large skillet over high heat. Add 1 tbsp olive oil and the scallops. Cook for 20 seconds, then add 1 tbsp butter, 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 scallops, gremolata, and fresh basil.