Step 1

Heat butter over medium high heat in a large saucepan. Add onion and corn with "milk" to pan and cook for 2-3 minutes.

Step 2

Add rice and cook for 3-4 minutes to lightly toast. Add garlic and cook until fragrant, about a minute. Add 1/4 of broth. Season with salt, pepper, garlic powder and onion powder.

Step 3

Cook until broth is absorbed, stirring frequently. Repeat the process until all or most of the broth is used and rice is tender. About 25-30 minutes total. Stir in heavy cream and scallions and cook for a few minutes longer. Add more salt and pepper to taste.

Step 4

Remove pan from heat and stir in Parmesan

Step 5

Heat olive oil over medium high heat in a large skillet

Step 6

Season both sides of scallops with salt, pepper, garlic powder, nutmeg and cayenne

Step 7

Saute scallops for 3-4 minutes per side until opaque and just cooked through

Step 8

Divide risotto evenly among 4 plates. Top each plate with 4-6 scallops (depending on size) and garnish with sliced scallions if desired.