Chef Jaryd's Scallops & Sweet Corn Risotto

4 TBSP Unsalted Butter

½ Cup Parmesan

4 TBSP Slivered Almonds

Chervil – as needed for garnish

Black Pepper



16 Large Scallops

1 ½ Cups Arborio Rice

1 TBSP Olive Oil

1 Large Shallot Minced

¼ Cup White Wine

6 Whole Sweet Corn with Husk



For the risotto

Begin by making the corn stock. Start by removing the Husk from the corn. Using a sharp knife, remove the Corn kernels from the cob. Reserve the Corn Kernels for the end. Take the corn husk as well as the corn cobs and combine in a pot with enough water to cover and a tablespoon of salt. Bring to a boil and then drop to a simmer. Cover with a lid and simmer for 2 hours. Discard the husks and keep the corn stock warm. In a heavy based medium pan add the olive oil and minced shallots. Sweat them down on medium heat for 3 minutes. Add the Arborio rice and stir constantly for 15 minutes or until the rice has become completely translucent. Add in the white wine and a ½ cup of corn stock. As the rice absorbs the liquid continue to add corn stock in ½ cup increments. Stir constantly. Once all the stock is added and the rice is tender, finish by stirring in 2 Tbsp of butter and parmesan and finish with a fresh squeeze of lemon as well as the kernels of corn.

For the Scallops

Bring a medium sauté pan to medium heat. Add in 2 Tbsp of butter and allow it to go slightly. Season the scallops with a moderate amount of salt and place flat side down into the pan. Sear for about 2 ½ - 3 minutes until the scallops have become golden brown. Then flip for and cook for 1 ½ minutes more or to desired cooking style.

To Finish

Portion the risotto into 4 separate bowls. Place 4 scallops onto each of the risottos. Top with the almonds and chervil as desired. Eat immediately while it is hot.