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Potente's Diver Scallops with Crushed Corn Risotto & Shellfish Brodo

Potente's Diver Scallops with Crushed Corn Risotto & Shellfish Brodo

Delicious diver scallops, or "Capesante," from Executive Chef Danny Trace with Potente in Houston. Plated on a bed of crushed corn risotto in a shellfish broth, garnished with fresh herbs.
Course Appetizers, Entrées
Servings 2


  • 6 U10 Diver Scallops
  • 3 ears corn
  • 1 white onion diced
  • 2 cups Risotto Rice
  • 4 cups Shellfish Stock
  • 1/2 cup white wine
  • 2 tbl butter
  • 1 tbl minced garlic
  • 1 tbl minced shallots
  • 1 tsp Salt & Pepper
  • 1 tbl herbs fine chopped


  • In a pot bring shellfish stock to a simmer. In a sauté pan add oil, garlic and shallots. Add risotto and toast for a minute.
  • Slowly add shellfish stock to risotto by interval cooking. Continue adding stock until the risotto is al dente.
  • Finish the risotto with butter, salt, pepper and herbs, set aside. Add ½ the corn and diced white onion into remaining shellfish stock, bring to a boil.
  • In a blender, blend ingredients, strain and keep warm. Season both sides of scallops and sear in a hot sauté pan until cooked through.
  • Last, sauté remaining corn kernels with salt and pepper into the risotto. Add 2oz of corn shellfish broth to risotto.
  • To plate, put scoop of risotto in center of a bowl, add the seared scallops and finish with ladle of broth garnish with herbs.


Recipe and Image courtesy of Potente.
Keyword Chef Danny Trace, corn risotto, crushed corn risotto, diver scallops, Potente, Potente Houston, risotto, scallops, shellfish brodo
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