As school routines return, backpacks replace beach bags and summer slowly begins to wind down, there’s still time to squeeze in one more taste of the coast—even if you never made it there this year. This seared scallops with sweet corn risotto is the kind of meal that feels like a seaside vacation without ever leaving your kitchen. It’s elegant enough for a date night but approachable enough for a weekend dinner at home.
Fresh sweet corn is still at its peak, making it the perfect foundation for a creamy Parmesan risotto. Top it with buttery, golden-seared sea scallops and a squeeze of fresh lemon, and suddenly an ordinary Tuesday feels a little more like dining along the Carolina coast.
Whenever I’m craving scallops but don’t feel like cooking, one of my favorite places in Spartanburg is The Peddler Steakhouse. Their diver scallops are always a treat, and I almost always order them alongside a perfectly cooked steak for my version of surf and turf. It’s hard to beat.
Rick Erwin’s Level Ten is another local favorite that serves beautifully prepared seared scallops, often paired with a seasonal risotto that changes throughout the year. And while it’s not scallops, if you’re in the mood for another coastal-inspired comfort dish, Gerhard’s Café makes an outstanding lobster risotto that’s absolutely worth ordering.
If dining out isn’t in the plans this week, this recipe brings those same restaurant flavors home with ingredients that are easy to find while summer produce is still overflowing.
Seared Scallops with Sweet Corn Risotto
Serves: 4
Ingredients
For the risotto
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine
• 5 cups warm chicken or seafood stock
• Kernels from 3 ears fresh sweet corn
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons heavy cream
• Salt and freshly cracked black pepper
• 2 tablespoons chopped fresh chives
For the scallops
• 12 large sea scallops, patted completely dry
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper
• Lemon wedges for serving
Directions
1. Heat the butter and olive oil in a large skillet over medium heat. Cook the shallot for about 3 minutes until softened, then stir in the garlic for 30 seconds. Add the Arborio rice and cook for 2 minutes, stirring constantly until lightly toasted.
2. Pour in the white wine and stir until almost completely absorbed. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for about 20 minutes.
3. When the rice is nearly tender, stir in the fresh corn and cook another 3 to 4 minutes. Finish with the Parmesan, heavy cream, chives, salt and pepper. The risotto should be creamy but still have a slight bite.
4. Meanwhile, thoroughly pat the scallops dry and season both sides with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high heat until very hot. Add the scallops without overcrowding the pan and cook 2 to 3 minutes per side until deeply golden. Add the butter during the last minute and spoon it over the scallops.
5. Serve the scallops over the sweet corn risotto with a squeeze of fresh lemon and extra chives on top.
Whether you’re counting down the last days before school starts, planning one final dinner on the porch or simply wishing you had a little more salt air in your life, this meal is a delicious reminder that a little taste of the coast is never too far away.
***
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com.
