Scallops Over Bacon and Corn Risotto Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
• STEP 2.In the same skillet, add the diced onion and garlic. Cook until the onion is translucent.
• STEP 3.Add the Arborio rice to the skillet and stir to coat it with the onion and garlic mixture.
• STEP 4.Pour in the white wine and cook until it is absorbed by the rice.
• STEP 5.Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 6.Once the rice is cooked and creamy, stir in the cooked bacon and corn kernels.
• STEP 7.In a separate skillet, heat olive oil over high heat. Season the scallops with salt and pepper, then sear them for about 2 minutes on each side until golden brown.
• STEP 8.Serve the scallops over the bacon and corn risotto, garnished with fresh parsley or chives.

Cooking Tips

• Make sure to use fresh scallops for the best flavor and texture.
• When cooking the risotto, stir constantly to prevent it from sticking to the bottom of the skillet.
• For extra flavor, you can add grated Parmesan cheese to the risotto before serving.

Storage and Serving

• Leftover scallops and risotto can be stored in separate airtight containers in the refrigerator for up to 3 days.
• To reheat, gently warm the risotto in a skillet over low heat, adding a splash of chicken broth to restore its creaminess.
• When serving, you can drizzle a bit of balsamic glaze over the scallops for an extra touch of sweetness.