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Seared Scallops with Bacon-Parmesan Risotto

Seafood / Southern

Seared Scallops with Bacon-Parmesan Risotto

Caramelized scallops, creamy risotto, crisp bacon, mushrooms, and herb butter.

Prep 20 minCook 40 minServes 4
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Quantities are adjusted to 1×; seasoning remains to taste. The downloadable PDF contains the standard 1× recipe.

Ingredients

  • 1 lb dry sea scallops
  • Salt, pepper & neutral oil
  • 1½ cups Arborio rice
  • 5 cups warm chicken or seafood stock
  • 1 shallot and ½ cup dry white wine
  • 4 oz bacon, diced
  • 8 oz mushrooms, sliced
  • ½ cup Parmesan and 3 tbsp butter
  • Parsley and lemon

Method

  1. Render bacon until crisp; remove. Brown mushrooms in the fat and set aside.
  2. Sauté shallot, toast the rice, and deglaze with wine. Add warm stock a ladle at a time, stirring until creamy and al dente.
  3. Finish risotto with Parmesan, butter, bacon, and a squeeze of lemon.
  4. Pat scallops completely dry, season, and sear in a very hot pan until deeply caramelized. Turn once. Plate over risotto.

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