Scallops Over Corn Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Veggie Stock Concentrate
• arborio rice
  1.5 c
• butter
  2 tbsp
• chili lime butter
  4 tbsp
• corn on the cob
  2 unit
• garlic
  4 clove
• heirloom grape tomatoes
  8 oz
• lemon
  1 unit
• olive oil
  2 tsp
• pepper
• salt
• scallops
  1 lb
• shallot
  2 unit
• thai basil
  1 oz
• vegetable oil
  2 tbsp
• water
  5 c

🍳 Cookware

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

1. 

   1

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

   water: 5 c, Veggie Stock Concentrate, corn on the cob: 2 unit, garlic: 4 clove, shallot: 2 unit, lemon: 1 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, 1-2 minutes, ⏱️ 2 minutes . Add arborio rice and stir until grains are translucent, 1-2 minutes, ⏱️ 2 minutes . Add stock to the 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, 30-35 minutes, ⏱️ 35 minutes .

   vegetable oil: 2 tbsp, arborio rice: 1.5 c
3. 

   3

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

   heirloom grape tomatoes: 8 oz, olive oil: 2 tsp, salt, pepper, thai basil: 1 oz, scallops: 1 lb
4. 

   4

   Once risotto is done simmering, stir in Parmesan cheese and 1 TBSP plain butter , and a squeeze of lemon juice. Season with salt and pepper.

   Parmesan cheese: ½ cup, butter: 2 tbsp
5. 

   5

   Heat a large drizzle of oil in a medium pan over medium-high heat. Add scallops and cook until browned on bottom, 2-3 minutes, ⏱️ 3 minutes . Flip scallops, then add chili lime butter to the pan. Spoon butter over scallops until cooked through, 1-2 minutes more, ⏱️ 2 minutes . (Tip: Tilt the pan slightly toward you to make it easier to spoon the butter.) Remove pan from heat and set aside.

   chili lime butter: 4 tbsp
6. 

   6

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