In a large heavy saucepan, heat 2 tablespoons butter. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat.
Add peas, stock and wine and cook for 3 to 4 minutes over medium heat.
Add butter and herbs. Season with salt and pepper.
Sear scallops in olive oil until just done.
Place scallops on top of risotto. Pour 1/4 cup of sweet pea Purée around risotto and serve immediately.Makes 4 Source: