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Pan Seared Scallops with Bacon Risotto


8 large fresh scallops
4 strips bacon, chopped
2 cloves garlic, minced
1 small onion, diced
1 cup arborio rice
3+1/2 cups broth
1/4 cup grated Parmesan
2 TBSP oil
salt & pepper


1. In a pot over medium heat, saute bacon, garlic, and onion until onion is clear.
2. Heat broth in a 4 cup measuring cup in the microwave for 1 minutes.
3. Add arborio rice and 1/2 cup broth to pot with sauteed bacon and onion. Stir until rice is coated and broth is almost absorbed.
4. Add broth 1/2 cup at a time, stirring regularly to keep rice from burning, adding broth when the previous 1/2 cup is almost absorbed.
5. With last 1/2 cup broth also add Parmesan and salt & pepper to taste. Risotto should be loose and not stay in a mound when plated.
6. Heat oil In a small pan over high heat.
7. Season scallops with a little salt & pepper.
8. Add scallops to pan and sear them for 2-3 minutes on each side until lightly golden brown.
9. Serve scallops on top of risotto.