Scallop and Bacon Risotto
- 4
- 50
- Easy
Discover the ultimate seafood indulgence with our creamy, delicious Scallop and Bacon Risotto! Easy to make in just under an hour—you'll experience rich flavours with every bite!
Ingredients
- 300 g Shore Mariner scallops, with roe on
- 2 tbsp olive oil
- 75 g streaky bacon chopped
- 1 onion finely chopped
- 2 cloves of garlic minced
- 1½ C arborio rice
- ½ C dry white wine
- 4 C chicken stock warmed
- ½ C Parmesan cheese grated
- 2 tbsp butter
- 1 handful fresh parsley roughly chopped
Method
- In a large pan, heat a film of oil and cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving some of the bacon fat in the pan.
- In a separate pot, heat the remaining olive oil and sauté the onions over medium heat until softened, about 3-4 minutes.
- Add the garlic and cook for another minute.
- Stir in the Arborio rice, allowing it to toast for 1-2 minutes until the edges become translucent.
- Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
- Gradually add the warmed stock, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is cooked and creamy, stir in the crispy bacon, Parmesan cheese, and the remaining butter. Season with salt and pepper to taste.
- Pat the scallops dry with a paper towel and season with a little salt and pepper.
- In the same pan, heat a film of oil and a knob of butter over medium-high heat.
- Sear the scallops for 2-3 minutes per side until golden and cooked through. Set aside on a plate.
- Divide the risotto among plates and top with seared scallops.
- Garnish with freshly chopped parsley.