Honey Butter Seared Scallops Corn (Print View)

Buttery scallops seared to golden, served over corn risotto for a memorable, elegant dinner for two.

# Components:

→ For the Scallops

01 - 10 large sea scallops, side muscle removed, patted dry
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon honey
04 - 1 tablespoon olive oil
05 - Salt and freshly ground black pepper, to taste

→ For the Corn Risotto

06 - 1 tablespoon olive oil
07 - 2 tablespoons unsalted butter
08 - 1 small shallot, finely diced
09 - 2 cloves garlic, minced
10 - 3/4 cup Arborio rice
11 - 1/2 cup dry white wine
12 - 3 cups low-sodium chicken or vegetable broth, kept warm
13 - 1 cup fresh or frozen corn kernels
14 - 1/3 cup grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons chopped chives, for garnish

# Directions:

01 - Warm olive oil and butter in a medium saucepan over medium heat. Add the finely diced shallot and sauté until softened, about 2 minutes.
02 - Stir in minced garlic and Arborio rice; cook, stirring constantly, for 1 minute until the rice becomes slightly translucent.
03 - Pour in dry white wine and stir until most of the liquid evaporates.
04 - Reduce heat to medium-low. Add the warm broth in 1/2 cup increments, stirring frequently and allowing each addition to be mostly absorbed before adding the next.
05 - After 15 minutes, add corn kernels and continue adding broth, stirring, until rice is creamy and al dente, about 20 minutes total.
06 - Remove saucepan from heat. Stir in grated Parmesan cheese and season to taste with salt and pepper. Cover to keep warm.
07 - Pat scallops very dry and season both sides with salt and pepper.
08 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer; sear without moving for 2 minutes until a golden crust develops.
09 - Flip scallops. Add butter and honey to the skillet, cooking for 1 to 2 additional minutes while basting with the honey butter. Remove as soon as scallops are just opaque and caramelized.
10 - Spoon warm risotto onto plates. Arrange seared scallops on top. Drizzle with reserved pan juices, sprinkle with chives, and serve immediately.

# Expert Advice:

01 -
  • Uses simple ingredients you can find at most markets
  • Ready in under an hour with minimal prep
  • Elevated yet approachable for weeknights or celebrations
  • Feels like fine dining but is actually easy to master in your kitchen
02 -
  • Naturally gluten free if you use the right broth and cheese
  • Full of lean protein and nourishing fiber
  • Freezes surprisingly well as risotto with scallops kept separate
03 -
  • Blot scallops completely dry so they caramelize not steam
  • Use a big pan and do not overcrowd it to achieve the signature crust
  • Stir risotto often and use warm broth to ensure even creamy texture
  • Generously baste scallops in honey butter for that signature restaurant flavor
  • Taste as you go and trust your instincts for seasoning and texture

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