Corn and Chorizo Risotto with Grilled Scallops

I've probably mentioned this before, but scallops are my favourite seafood. A Costco recently opened up about 50 minutes drive from my home and we make the trip every 3 months or so to stock up on items that we use on a regular basis and can buy in bulk (it's just me and the hubby and two puppies at home so we don't need a lot of stuff in bulk- except dog food!), so because Costco stocks fresh and frozen seafood at really compatible prices, I always buy a tray of scallops while I'm there to keep in the freezer.

Other seafoods can work well in this dish, like prawns or even lobster if you're feeling fancy!

You will need... (2 serves)
2 Tbs olive oil
1/2 small brown onion
2 cloves garlic
1 cup of Arborio risotto rice
2 cups chicken or vegetable stock
30gr butter
30gr parmesan
salt and pepper
1/2 cup corn kernels
50gr chorizo sausage, skin removed and diced
8 scallops, with or without roe- your choice, removed from shells, quickly rinsed and patted dry

Method..
1. Finely dice the onion and garlic. Place a heavy based saucepan over medium heat and add 1 tablespoon of olive oil to the saucepan, once heated add the onion, chorizo and garlic. Reduce the heat to low, and cook, stirring, until onion becomes translucent- please don't let it brown as this affects the colour and flavour of the risotto.
3. Add the raw rice to the cooked onion and chorizo. Cook, stirring for a further 5 minutes on low. Ladle enough stock into the saucepan to just cover the rice. Continue to cook on low, stirring occasionally, until the stock has been absorbed. Add about 100mls of stock at a time, allowing each amount of stock to absorb into the rice before adding more.
4. Continue this process until all the stock is absorbed. Taste the rice to make sure it's cooked. If it's still underdone, add more stock.
5. To finish, add the corn, butter and parmesan to the risotto and season with salt and pepper. Spoon onto plates or bowls.
6. Place the scallops on a tray or plate and season with a little salt and pepper, drizzle the remaining olive oil over them and rub to coat well.
7. Heat a small non-stick frypan on high, test the pan is hot by flicking a few drops of water onto it, if it sizzles and evaporates immediately then it is ready to sear the scallops. Place the scallops in the pan and cook for 30 seconds on either side until just caramelised, you need to serve scallops undercooked to get the best texture- if you overcook them they go rubbery.
8. Place the seared scallops on top of the risotto, if you like you can garnish with some greenery like chervil, micro herbs or parsley- but if you're like me and you just want to tuck in no one will judge! Enjoy!