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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!

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.