Summer corn risotto with blackened scallops

Shuck the corn and remove the fibers.

Stand each cob in a bundt pan and run a sharp knife down it to cut off the kernels; scrape the cob with the knife to get the juices.

Bring chicken stock to a simmer and add the stripped corn cobs to infuse it; keep it at a simmer, not a boil.

Mince the shallots and garlic.

Heat a little olive oil and butter; add the shallots and garlic together and sweat a couple of minutes until they sizzle.

Add the corn and a pinch of salt; cook on medium-low about 10 minutes.

Remove about a ladleful of the cooked corn and set aside.

Add the rice to the corn and stir over slightly higher heat to coat it, a minute or two.

Add about half a cup of dry white wine and let it evaporate and absorb until no liquid runs when the rice is parted.

Add the stock a couple of ladlefuls at a time, adding more only once it is absorbed, salting a little along the way, about 25 minutes in total until the rice is tender rather than al dente.

Blend the reserved corn with a little stock in a blender until super smooth.

Finely mince parsley and chives.

In place of the last ladle of stock, stir in the corn puree; cook a few more minutes, about 3 to 4, seasoning with salt and pepper.

Heat a little oil and butter in a small skillet until the butter turns light golden brown.

Pat the scallops dry and coat both sides with blackened seasoning.

Sear the scallops about 2 minutes per side without moving them before turning.

Take the risotto off the heat, stir in parmigiano, and keep it covered about 5 minutes; it should be loose and wavy, never stiff.

Finish the scallops with lemon, parsley and chives.

Serve the risotto with a few scallops per person, the brown butter spooned over, and more chives and parsley.