Bacon Scallop Risotto

PIN this recipe for Bacon Scallop Risotto now… So you can make it later!

If I had to sum up my relationship with the Southern husband in a recipe, I think this would be the one.

Tender seared scallops are his fave, and we all know that bacon is my fave, and when you put them together on a bed of creamy, cheesy rice…true and eternal love!!

Now, I know this recipe looks like a lot of steps (and it IS more pots than I usually break out) but it’s still going to take less than an hour from start to finish, and when I say this is Dinner Party Worthy AND easy to make, I’m not kidding.

Let’s first discuss scallops – they are the star of the show, and if at all possible, you want dry sea scallops.

What are dry sea scallops?

First of all, sea scallops are the big ones (the little ones are called bay scallops) and they come in two versions, wet and dry. Wet scallops have been treated to make them last longer, and dry scallops are untreated – they are just pure scallop.

You do have to use dry scallops within a day of getting them, but it is SO worth it not to have the kinda chemical taste that comes with wet scallops. So ask your fish person at the supermarket – I promise they will know what you are talking about when you ask for some dry sea scallops.

Here’s how to make bacon scallop risotto!

Cook a quarter pound of chopped bacon in a medium pot (yes, pot!) over medium high heat until it is nice and crispy, about 10 minutes. Scoop out the bacon and drain on paper towels, leaving the drippings in the pot.

Put 4 cups of chicken broth in a medium pot and bring it to a simmer.  (You can also heat it in a large measuring cup in the microwave…90 seconds should do it).

While the broth is heating, put half of a peeled and chopped onion in the pot with the bacon drippings and stir until the onion is softened, about 2 minutes. Stir in a cup of arborio rice and cook for another couple of minutes.

Ladle in about a cup of the heated broth and stir.  Simmer the rice until the broth is almost all absorbed.  Repeat with the remaining broth, one cup at a time, until the rice is creamy and tender (this will take about 15 to 20 minutes).

Stir in a tablespoon of butter and a quarter cup of Parmesan cheese, give it all a stir and set it aside while you make the scallops!

Heat a couple tablespoons of olive oil in a large skillet over medium high heat and season both sides of 12 scallops with a little salt and pepper.

Add the scallops to the skillet and sear on one side for about 3 minutes. Don’t move them once they are in the pan to get a nice firm sear.

Turn the scallops over (tongs work best for this) and add three tablespoons of butter.. Stir the butter around and drizzle some of it over the scallops. Do this for about 2 minutes until the butter starts turns brown.

Stir the bacon into the risotto and divide it among warmed plates.  Top each plate with three scallops, a drizzle of butter drippings from the scallop skillet, a sprinkling of Parmesan and a little chopped parsley and serve it up!

Scallops and bacon…I’m telling you, it’s a match made in heaven.

So whether you are looking for a totally reliable, delectably luxurious dinner party idea, or if you just want to treat your honey to a fantastic supper on a random weeknight…give this risotto a try!