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A Restaurant-Worthy Date Night Dinner You Can Make at Home

corn risotto
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TL;DR: This creamy Corn Risotto with Scallops is an elegant yet approachable date night dinner for two. Sweet summer corn, Parmesan, and perfectly seared scallops come together in a restaurant-worthy meal that’s ready in about 45 minutes. With a few simple techniques, you’ll create a rich, creamy risotto and beautifully golden scallops right at home.

Creamy corn risotto. Sweet Ontario corn at its peak. Golden seared scallops with a perfectly caramelized crust. Add a glass of wine and you’ve got a restaurant-quality dinner without ever leaving home.

The best part? While risotto has a reputation for being difficult, it’s much easier than most people think. It simply asks for a little attention. Stirring the rice gradually releases its starch, creating that creamy texture without adding a drop of cream.  Not only that, read on for how you can make it ahead of time (despite all the rules) to make your date night even more relaxing.

Fresh corn is the star of this recipe. During the summer, there’s nothing sweeter, and those kernels melt beautifully into the risotto while still adding little bursts of texture. From the St. Jacob’s Farmer’s Market to our beloved local Herrles Farm Market, now is the time for local corn!  This season is so short, we developed an entire cooking class around corn to capture the flavour!  Topped this corn risotto with perfectly seared scallops, and this is one of our favourite meals for a quiet evening together.

Why This Corn Risotto Recipe Works

Ingredients

Units Scale

For the Corn Risotto

  • 3 cups (750 mL) chicken or vegetable stock
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) olive oil
  • 1 small shallot, finely diced
  • 1 clove garlic, minced
  • 3/4 cup (150 g) Arborio rice
  • 1/2 cup (125 mL) dry white wine
  • Kernels from 2 ears fresh corn
  • 1/2 cup (50 g) freshly grated Parmesan
  • 1 tbsp (15 mL) butter
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper

For the Scallops

  • 8 large dry sea scallops (choose 'frozen at sea')
  • 1 tbsp (15 mL) neutral oil
  • 1 tbsp (15 mL) butter
  • Kosher Salt and pepper

To Finish

  • A handful of cherry tomatoes, cut in half or quarters
  • Chopped chives or fresh basil
  • Extra Parmesan
  • Fresh cracked black pepper
  • Lemon wedges

Instructions

  1. Warm the stock. Keep the stock warm in a small saucepan over low heat.
  2. Cook the shallot. Heat the butter and olive oil in a large saucepan over medium heat. Add the shallot with a pinch of salt and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
  3. Toast the rice. Add the Arborio rice and cook, stirring constantly, for 2 minutes.
  4. Add the wine. Pour in the white wine and stir until almost completely absorbed.
  5. Cook the risotto. Add one ladle of warm stock at a time, stirring often and allowing each addition to absorb before adding the next. Continue for about 18 to 20 minutes.
  6. Add the corn. Stir in the fresh corn during the last 3 to 4 minutes of cooking.
  7. Finish the risotto. Remove from the heat and stir in the Parmesan, butter, and lemon zest. Season with salt and pepper. Add a splash of warm stock if needed to loosen the risotto.
  8. Cook the scallops. Pat the scallops very dry and season with salt and pepper. Heat a heavy skillet over medium-high heat with the neutral oil. Sear the scallops for about 2 minutes without moving them. Flip, add the butter, and cook for another 1 to 2 minutes while spooning the butter over top.
  9. Serve: Divide the risotto between two bowls. Top each with four scallops and garnish with chives or basil, sliced tomatoes, extra Parmesan, freshly cracked black pepper, and a squeeze of lemon.

Notes

Chef Tips

  • Buy dry-packed scallops whenever possible. They develop a beautiful golden crust, while wet-packed scallops tend to steam instead of sear.
  • Keep the stock warm throughout cooking.
  • Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.  Pre-shredded cheese has additives in it to keep it separated.
  • Don’t overcook the scallops. They should still be slightly translucent in the centre, i.e. medium to medium-well.
  • If your corn is especially sweet, save a few raw kernels to scatter over the finished dish for a fresh pop of flavour.

Easy Variations for this Corn Risotto

  • Replace the scallops with shrimp or grilled chicken.
  • Stir fresh basil into the finished risotto.
  • Add sautéed mushrooms for an earthy twist.
  • Swap the white wine for additional stock if preferred.

Storage

Risotto is best enjoyed immediately.

If you have leftovers, refrigerate them in an airtight container for up to 2 days. Reheat gently with a splash of stock or water until creamy again.

Scallops are best cooked fresh and are not ideal for reheating.   We’d rather eat leftover scallops cold.

Frequently Asked Questions

Can I use frozen corn?

Yes. Frozen corn works very well outside of fresh corn season. Thaw it first and stir it in during the final few minutes of cooking.

Do I have to stir risotto constantly?

Not constantly, but frequently. Regular stirring releases the starches that give risotto its signature creamy texture.

How do I know when scallops are cooked?

The outside should be beautifully golden while the centre remains tender. Overcooked scallops become firm and rubbery.

Can I make the risotto ahead? YES!

We have figured out how!  Simply cook the risotto 80% of the way, then spread out on a baking sheet to cool immediately.  Transfer to a sealed container  (you can do this up to two days ahead of time).   Once ready to serve, heat remaining stock in a pot and quickly and vigorously work in the par-cooked risotto.  Finish with the butter and cheese.

Make This Date Night One to Remember

Sometimes the best evenings don’t involve reservations. Put on your favourite playlist, pour a glass of wine, and enjoy cooking together. This Corn Risotto with Scallops is proof that a restaurant-worthy dinner is well within reach in your own kitchen.

Listen to our podcast!  Find our Seafood Episode here!  

Jody O’Malley and Kirstie Herbstreit are Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody is a graduate of Stratford Chefs School (2002), and Kirstie graduated from SAIT in Calgary (2003). Together they have more than 20 years of professional cooking experience and have spent the past 15 years helping thousands of home cooks build confidence in the kitchen through live online cooking classes. They also co-host the Chef Over Your Shoulder podcast alongside Amy Schlueter, where they share practical cooking tips, techniques, and behind-the-scenes stories from life as professional chefs.

Find it online: https://blog.theculinarystudio.ca/recipes/easy-corn-risotto/