Scallops Over Bacon and Corn Risotto

June 17, 2021 By Stephanie 24 Comments

Creamy risotto cooked with crispy bacon, caramelized shallots and sweet corn kernels; each bite of this recipe is indulgent and decadent-tasting. Topped with perfectly seared scallops, this dish is satisfying and tasty. Scallops over bacon and corn risotto tastes like something you would order at a restaurant, but it’s made at home for a fraction of the calories and cost.

All about risotto

Risotto is a creamy and indulgent Italian delicacy whereby rice (usually Arborio rice) is slowly cooked by ladling warm stock into the cooking vessel; the rice slowly soaks in the broth, which is unique to the cooking process of risotto. This allows the rice to absorb the liquid, and release the starches. This is what results in that creamy, dense texture we all love.

Risotto can be made with all sorts of ingredients; some common ones are mushroom or asparagus. This recipe includes two of my favorite things: bacon and corn!

Scallops are the perfect topping for this dish, because they are subtle in flavor. Simply seasoned with salt and pepper, these scallops don’t need much else. They are extremely quick to cook, too.

If you aren’t into scallops, you can make this dish using shrimp (or quite frankly, even chicken!). Shrimp would be the next best alternative. To use shrimp, simply follow the same seasoning and cooking method as the scallops.

This dish does not reheat well, so I do not recommend making this for meal prep or for serving later on. This dish is best served right away.

What ingredients are in the scallops over bacon and corn risotto recipe?

scallops
Arborio rice
center cut bacon
shallots
corn
reduced sodium chicken broth**
fresh parsley

**It is really crucial to use reduced sodium chicken broth for this recipe. Because the bacon and the broth are naturally salty, there is no additional sodium required in this recipe. Using regular broth will result in an overly salty dish, and we definitely do not want that!

How to make shallots over bacon and corn risotto

Cooking the bacon and shallots

To start, chop the center cut bacon and shallots. Add the bacon to a medium sauce pan over medium heat and cook until the fat is rendered off and it is crispy. When the bacon is fully cooked, add the shallots to the pan and cook until they are soft and caramelized.

Making the risotto

After cooking the bacon and shallots, it is time to add the corn and the dry rice. Toss them together. This allows the rice to toast up and get some flavor before it cooks.

At the same time, heat the reduced sodium chicken broth in a separate small saucepan on a low simmer. Ladle 1/2 cup of the chicken broth in to the rice. Wait until all of the liquid is absorbed and add another 1/2 cup of chicken broth. Continue this step for approximately 30 minutes and until there is no broth remaining. At this point, the rice will be tender and creamy.

It is important to take your time and allow the rice to fully absorb all the broth before adding more because this is what makes the rice more creamy and less starchy.

Searing the scallops

In order for scallops to cook correctly, they need to be super dry. A super important step to cooking scallops is: pat down the scallops with a paper towel and make sure there is no moisture.

After you have patted the scallops dry, season them with salt and pepper. Place the scallops in a frying pan sprayed with olive oil over high heat. Cook the scallops for 2 minutes without moving them. Then, flip them and cook for another 1-2 minutes.

After you have finished cooking the scallops, place them over the risotto for serving. Garnish with parsley for color.

There you have it, restaurant-quality dinner at home, for a fraction of the calories and the cost!