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Seared Scallops with Fresh Corn Risotto

Cathy Roma | What Should I Make For...
  • 50 minutes
  • Serves 4

INGREDIENTS

16

Sea scallops

3

ears Corn, on the cob

3 cloves

Garlic

1

Shallot, (minced (about 1/3 cup)), medium

2 tsp

Thyme, fresh

6

sprigs Thyme, fresh

4 cups

Chicken or vegetable stock

1 cup

Arborio rice

1

Kosher salt

1

Kosher salt and freshly ground black pepper

2 tbsp

Canola or vegetable oil

1 tbsp

Olive oil, extra virgin

2 tbsp

Butter, unsalted

4 oz

Butter, unsalted

1/4 cup

Parmesan cheese, grated

1/2 cup

White wine, dry