Scallops Over Corn Risotto
with Heirloom Grape Tomatoes, Thai Basil, and Chili Lime Butter
Scallops Over Corn Risotto
Seared scallops top creamy corn risotto with sweet heirloom grape tomatoes, fragrant Thai basil, and a bright chili lime butter for a fresh, elegant dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 2 tablespoon Chili Lime Butter
- 1 unit Corn on the Cob
- 2 clove Garlic
- 4 ounce Heirloom Grape Tomatoes
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 8 ounce Scallops
- 1 unit Shallot
- ½ ounce Thai Basil
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyMedium
Total Time45m
Calories700
Protein27g
Carbs83g
Fat31g
Tags:
Fiber Smart
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a dairy-free version, replace the Parmesan and chili lime butter with plant-based alternatives or extra citrus and olive oil. To avoid shellfish, swap the scallops for seared mushrooms or tofu for a similarly satisfying main.
What to serve with it
Serve with a crisp green salad or simply more roasted vegetables to echo the sweet corn and tomato flavors. A chilled white wine or sparkling water with citrus makes a bright, balanced finish.
