Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde
Updated Jun 21, 2021, Published Jun 19, 2019
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Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde is a beautiful, delicious, summery date night dinner for two! The creamy risotto pairs perfectly with the golden crust of the scallops, while the vibrant basil salsa verde adds a fresh and herbaceous finish. It’s an elegant yet approachable dish sure to impress your loved one!
“This recipe is five stars and should be in every restaurant! … My husband and boys said this is one of the best recipes they’ve put into their mouths.”
Sharing something very special today! I’ve got a great dish you’ll love–Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde–a restaurant-worthy meal that’s both indulgent yet sings with fresh, vibrant flavors!
This dish combines perfectly cooked risotto’s creamy comfort with fresh corn’s natural sweetness. The sea scallops are the dish’s star, seared to golden perfection while tender and juicy.
The Basil Salsa Verde adds freshness and herbaceous, zesty notes to bring it all together, enhancing the dish’s balance.
This dish isn’t just visually stunning but hits every note on the flavor spectrum. Whether for a romantic dinner, a special celebration, or to elevate a weeknight meal, it’s sure to impress!
How to make Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde:
- First, make the Salsa Verde. This part of the dish can be combined, whipped together and then set aside while you prepare everything else.
- Simply combine everything in a food processor or blender and process until smooth!
Then, move on to the risotto:
- Start with summer sweet corn!
- Bring some salted water to a boil.
- Drop the corn into the salted boiling water and cook until it turns a beautiful bright yellow!
Then….
- Cook onions until tender, add garlic, then the Arborio rice. Arborio rice is a high-starch, short-grain rice that’s perfect for risotto.
- Saute the rice until it turns translucent or brighter white.
- Then add heated chicken broth and stir often while the risotto cooks.
- Scrape the corn kernels from the cob and add to the risotto.
- A little cream, some cheese…
- And wow!
- Season and sear the sea scallops in a small amount of oil. Searing sea scallops only takes minutes so you want to do this step last.
- Top the risotto with the sea scallops and the salsa verde… and…
…A lovely, elegant, summery dish perfect for a date-night dinner for two! Enjoy!
More scallop recipes you’ll love:
- Pan-Seared Sea Scallops with Watermelon Tomato Salsa
- Seared Sea Scallops with Spicy Bacon Sun Dried Tomato Alfredo Sauce
- Pistachio Crusted Sea Scallops with Champagne Risotto and Roasted Asparagus
- Seared Sea Scallops with Jalapeno Brown Butter
Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde
Ingredients
Basil Salsa Verde
- 1/2 cup Italian parsley leaves and stems
- 1/2 cup basil leaves
- 2 cloves garlic, minced
- 1 tablespoon anchovy paste
- 1 tablespoon capers, drained
- 1/2 cup extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper, to taste
Risotto
- Salt
- 3 ears fresh corn
- 2-3 cups chicken broth, as needed
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3/4 cup Arborio rice
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- Freshly ground black pepper, to taste
Scallops
- 1 tablespoon olive oil
- 10 sea scallops
- Salt and freshly ground black pepper
Instructions
Basil Salsa Verde
- Combine parsley, basil, garlic, anchovy paste and capers in a food processor or blender. Pulse until ingredients are coarsely chopped and combined.
- Add olive oil, salt, black pepper and lemon juice. Process until smooth and sauce consistency. Transfer to a bowl and refrigerate until needed.
Risotto
- Fill a stockpot approximately half full with water and generously salt. Bring to a boil.
- Carefully drop the ears of corn into the water and cook 1-2 minutes or until bright yellow in color. Using tongs, transfer to a colander and cool under cold running tap water.
- Scrape the corn kernels into a bowl, removing any excess silk from the corn. Set aside.
- Place chicken broth in a saucepan and bring to a simmer over medium-low heat.
- Heat butter and oil over medium-high heat in a deep skillet or saute pan.
- Add the onion, reduce heat to medium-low and cook 6-7 minutes or until onion is softened. Add the garlic and cook 15 seconds or until fragrant.
- Stir in the Arborio rice and cook 2-3 minutes or until translucent.
- Add the wine and cook, stirring until evaporated.
- Add the chicken broth in stages, about a full soup ladle at a time and continuing to stir until the rice is creamy and has reached the al dente stage, about 18 to 20 minutes. (You may not need all the broth.)
- Add corn kernels and heat through.
- Stir in the cream and cheese.
- Adjust seasoning with salt and black pepper to taste.
Scallops
- Heat olive oil in a nonstick skillet or saute pan over medium-high heat.
- Season scallops with salt and black pepper.
- Place scallops in the skillet and cook 2 minutes on the first side. Flip the scallops and cook 1-2 minutes on the other side.
- Serve risotto in bowls with additional Parmesan cheese if desired. Top with scallops and spoon some of the salsa verde over the scallops.
Notes
- The basil salsa verde can be made 1-2 days ahead of time. Refrigerate until needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hello, I am planning on making this tomorrow for dinner. I have scallops but they are frozen. My question is should I thaw them or can I do this when they’re frozen?
Hi, Ashley, Thanks so much for your question. Yes, absolutely thaw them. I would suggest taking them out tonight, then letting them thaw on a paper towel-lined plate. Once thawed, rinse to remove any grit and if there is a side muscle attached, tear that off as it can become chewy after cooking. Here’s a post that explains all about scallops: Seared Sea Scallops with Tomato Salsa. Thanks again and hope you enjoy!
Amazing! The sweet corn risotto is delicious on its own, but the seared scallops with the basil salsa verde puts this dish over the top. I doubled the recipe for 5 and my whole family Raved!!
Hi, Linda, Thanks so very much and so happy you and everyone enjoyed!!
This recipe is 5 stars and should be in every restaurant! I’ve always been hesitant to cook risotto because it takes a few to make. My husband and boys said that this is one of the best recipes they put into their mouths. Thanks for sharing!
Hi, Diana, Wow! I’m a little speechless. Thanks so much and you really made my day!
My whole family said this recipe was one of the best meals they’ve ever had. Top notch!
I printed this recipe and while reading it over, I noticed the corn isn’t mentioned after it is drained and cooled. When to add it is in the print with the pictures, but thought you might like to include it in the printable recipe. If it’s there and I am missing it, my apologies. It looks delicious, I hope to make it.
Thank you so much, Nan! I read that recipe over 15 times before hitting “Publish” and still missed it! I’ve corrected the recipe. Thanks again and hope you enjoy!
I don’t know what I want more! A bowl of that delicious risotto or the pots and pans!
Thanks, Pam! Hope you enjoy and hope you register and win the pots and pans!