Honey Butter Seared Scallops Corn

Impress your guests or treat yourself to something special with honey butter seared scallops nestled over a comforting bed of creamy corn risotto. This dish brings together sweet caramelized seafood and luscious, cheesy grains in a way that feels both restaurant luxe and totally achievable at home.

The first time I made this for my anniversary dinner at home we both agreed it tasted better than any seafood plate we had ordered out. Now it is my go to for when I want to cook to impress without spending hours in the kitchen.

Ingredients

• Sea scallops: Large ones give the best sear and tenderness Look for dry packed scallops that smell sweet and fresh
• Unsalted butter: Essential for both risotto and scallops Use high quality for creamy taste
• Honey: Adds just the right caramel note to the sear Any floral honey works well
• Olive oil: Helps achieve perfect golden crust Use extra virgin for best flavor
• Salt and freshly ground black pepper: Season both risotto and scallops for balance Use coarse kosher salt and freshly cracked pepper for punch
• Shallot: A mild aromatic layer to build depth in the risotto Choose firm shallots with tight skins
• Garlic: Brings complexity to the risotto Fresh cloves make a difference
• Arborio rice: Gives risotto its signature creamy bite Buy from a reputable source to ensure true Italian rice
• Dry white wine: Adds brightness and depth to the risotto A crisp Sauvignon Blanc or Pinot Grigio works well
• Chicken or vegetable broth: Provides body and flavor to the grains Go for low sodium and warm it up before using
• Corn kernels: Sweet pops throughout the rice Fresh or high quality frozen delivers best flavor
• Parmesan cheese: Melts in for creaminess and umami Grate fresh from a wedge for optimal melt and flavor
• Chives: A finishing touch for color and freshness Use bright green, freshly snipped chives

Instructions

Prepare the Risotto:

Begin by heating olive oil and butter together in a medium saucepan over medium heat Add the finely diced shallot and cook very gently for about two minutes until it softens but does not color This sweats the shallot and prepares the aromatic base

Bloom the Flavors:

Stir in the minced garlic and Arborio rice Sauté for a full minute letting the garlic become fragrant and the rice turn slightly translucent at the edges This step is key for developing flavor in each grain

Deglaze:

Pour in the white wine and stir constantly Allow the wine to bubble and reduce fully until the rice nearly looks dry This intensifies the flavor and ensures you do not end up with any harsh alcohol notes

Build the Creaminess:

Add the warm broth a ladleful at a time Stir frequently watching each addition absorb before you add more Expect this to take about fifteen minutes After that time add the corn kernels and continue stirring and adding broth until the risotto is creamy and the grains are tender around the edges with a slight bite in the center

Finish the Rice:

Remove the pot from the heat Stir in the Parmesan until melted and creamy Season to your taste with salt and pepper Cover the risotto so it stays silky while you prepare the scallops

Sear the Scallops:

Pat scallops completely dry and season both sides Heat olive oil over medium high in a large skillet Once shimmering carefully lay in the scallops in a single layer without crowding Leave them alone for two full minutes so a golden crust forms Flip gently then immediately add butter and honey Baste the tops of scallops with the foaming honey butter for another minute or two until just opaque and caramelized Remove promptly to avoid overcooking

Plate and Garnish:

Spoon the risotto onto two plates Arrange the hot scallops on top Drizzle over any pan sauce from the searing skillet Sprinkle with chopped chives and serve straight away while everything is hot and luscious

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Charring the corn before adding it to the risotto gives an irresistibly smoky contrast My favorite part is the way the hot honey butter sauce glazes each scallop, making every bite feel like an occasion My little one calls them sea candies which always makes us smile at the table

Storage Tips

Store leftover risotto tightly covered in the fridge for up to three days It reheats best with a splash of broth or water and gentle stirring over low heat Scallops are best eaten fresh but you can warm them very gently in the pan with a dab more butter to avoid overcooking

Ingredient Substitutions

If you cannot find good scallops large shrimp make a great stand in For a vegetarian version swap in roasted mushrooms or thinly sliced hearts of palm Use a splash of lemon juice instead of wine if desired Add a dairy free butter and nutritional yeast for a vegan creamy risotto

Serving Suggestions

This dish shines paired with a crisp green salad and a glass of chilled white wine For a special touch serve with roasted asparagus spears or charred broccolini A sprinkle of microgreens or extra chives adds freshness

Cultural and Seasonal Context

Scallops are in their prime in late fall through early spring but this dish is delightful year round Corn risotto brings summer sweetness but frozen kernels work beautifully any time It is a perfect special meal for holidays anniversaries or just when you want to bring restaurant magic home

Seasonal Adaptations

Switch in sweet peas or asparagus tips in spring to replace corn Roast or grill corn on the cob in summer for even better risotto flavor Use winter squash and sage for a cozier autumnal variation

Success Stories

One reader made this for their first at home date night and said they now make it every birthday Their photos always look like a magazine spread It is also a reliable favorite for pescatarian guests at dinner parties

Freezer Meal Conversion

Freeze portions of finished risotto in airtight containers with wax paper pressed over the top to prevent drying Store the scallops separately and reheat with a splash of broth for luscious texture Avoid microwaving scallops as they toughen quickly

Save

Let every bite remind you that a gorgeous restaurant worthy meal is entirely within your reach at home.

Cooking Questions

→ How do I get a perfect golden sear on scallops?

Pat scallops very dry and use a hot skillet with minimal oil. Sear without moving for a golden crust, then flip only once.

→ Can I use frozen corn for the risotto?

Yes, both fresh and frozen corn work well. Thaw frozen corn before adding for best texture in the risotto.

→ What is the best wine pairing for this dish?

Crisp Sauvignon Blanc or a lightly oaked Chardonnay complement the rich butter and sweet corn flavors perfectly.

→ How can I make this gluten-free?

This dish is naturally gluten-free, but always check broth and cheese labels to ensure there are no added gluten ingredients.

→ Can I substitute scallops with another seafood?

Shrimp makes a great substitute, adjusting the cooking time to prevent overcooking. The risotto pairs well with both.