Pan-seared Scallops with Sweet Corn Risotto


4 Servings


8 U/10 Scallops
4 white corn
1 t garlic, chopped
1 T shallots, chopped
1 T chives, fresh, chopped
1 T parsley, fresh, chopped
1 C vegetable or chicken broth
1/2 C heavy cream
1/2 C Parmesan cheese, finely grated
to taste salt and pepper

To Finish

  • At Nesai we serve the scallops atop the bed of corn risotto in a long rectangular Asian-inspired dish.
  • 215 Riverside, Newport Beach, CA, 92663