Scallops Over Corn Risotto

🥘 Ingredients

• arborio rice
  3 c
• black pepper
  ½ tsp, ½ tsp
• butter
  2 tbsp
• chili lime butter
  3 tbsp
• corn on the cob
  4 ears
• garlic
  8 cloves
• heirloom grape tomatoes
  2 c
• lemon
  2 unit
• olive oil
  2 tbsp
• parmesan cheese
  ⅓ cup, ⅓ cup
• salt
  2 tsp
• scallops
  24 oz
• shallot
  2 unit
• thai basil
  ½ cup, ½ cup
• vegetable oil
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  5 c

🍳 Cookware

• medium pot
• large pan
• small bowl
• medium pan

1. 

   1

   veggie stock concentrate corn on the cob garlic shallot lemon arborio rice heirloom grape tomatoes thai basil scallops parmesan cheese chili lime butter vegetable oil olive oil butter water salt black pepper

   veggie stock concentrate: 1 unit, corn on the cob: 2 ears, garlic: 4 cloves, shallot: 1 unit, lemon: 1 unit, arborio rice: 1.5 c, heirloom grape tomatoes: 1 c, thai basil: ½ cup, scallops: 12 oz, parmesan cheese: ⅓ cup, chili lime butter: 1.5 tbsp, vegetable oil: 1 tbsp, olive oil: 1 tbsp, butter: 1 tbsp, water: 5 c, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Bring water and veggie stock concentrate to a boil in a medium pot . Meanwhile, cut corn kernels from corn on the cob . Once stock boils, reduce heat to low and add corn kernels to pot, keeping pot on stove. Meanwhile, slice garlic as thinly as possible. Halve, peel, and thinly slice shallot . Cut lemon into quarters.

   veggie stock concentrate: 1 unit, corn on the cob: 2 ears, garlic: 4 cloves, shallot: 1 unit, lemon: 1 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, ⏱️ 2 minutes . Add arborio rice and stir until grains are translucent, ⏱️ 2 minutes . Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, ⏱️ 35 minutes .

   vegetable oil: 1 tbsp, arborio rice: 1.5 c
4. 

   4

   While risotto simmers, halve heirloom grape tomatoes lengthwise and place in a small bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and black pepper . Pick thai basil from stems; discard stems. Roughly chop leaves. Pat scallops dry with a paper towel and season all over with salt and pepper; set aside on a plate.

   heirloom grape tomatoes: 1 c, olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, thai basil: ½ cup, scallops: 12 oz
5. 

   5

   Once risotto is done simmering, stir in parmesan cheese , butter , and a squeeze of lemon juice. Season with salt and pepper.

   parmesan cheese: ⅓ cup, butter: 1 tbsp
6. 

   6

   Heat a large drizzle of vegetable oil in a medium pan over medium-high heat. Add scallops and cook until browned on bottom, ⏱️ 2 minutes . Flip scallops, then add chili lime butter to pan. Spoon butter over scallops until cooked through, ⏱️ 2 minutes more. Remove pan from heat and set aside.

   chili lime butter: 1.5 tbsp
7. 7

   Divide risotto between bowls and top with scallops. Drizzle with melted chili lime butter in pan. Scatter tomatoes and basil over top. Serve with remaining lemon on the side for squeezing over.