Recipes

Scallop and Bacon Risotto

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!

Ingredients

300 g Shore Mariner scallops, with roe on
2 tbsp olive oil
75 g streaky bacon chopped
1 onion finely chopped
2 cloves of garlic minced
1½ C arborio rice
½ C dry white wine
4 C chicken stock warmed
½ C Parmesan cheese grated
2 tbsp butter
1 handful fresh parsley roughly chopped

Method

300 g Shore Mariner Raw Scallops

  • 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.

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