Blair Hill Inn’s Sweet Corn and Barley Risotto With Seared Scallops 

2 ears sweet corn, shucked and kernels cut from cob
2 tablespoons butter
4 tablespoons, olive oil
2 cloves garlic, minced
cup minced onion
1/3 cup white wine
1 cups pearl or instant barley
2 cups hot chicken broth
pinch of sugar
salt and pepper
cup grated parmesan cheese
splash of cream
8 large Maine sea scallops

Saut garlic and onion in butter and 2 tablespoons of oil until fragrant and beginning to brown. Add barley and toss to coat with hot butter/oil. Pour in wine. Cook until wine has been absorbed. Add 1 cup of stock at a time, keeping pan at a low simmer. Keep stirring and adding stock as the last addition is absorbed. Test to make sure barley is cooked. Add salt and pepper to taste. Set aside while searing scallops. For scallops, heat 2 tablespoons of oil until it shimmer in large saut pan. Salt and pepper the scallops, then add them to the pan, flat side down. Allow to sear for 1 minute or until nicely browned. Flip to other side and repeat. Remove from heat.
Return risotto to heat and add corn, cheese and cream. Stir until heated through and cheese is melted. Serve a heap of risotto and several scallops on top. Serve lemon wedges on the side.