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.
Course dinner
Cuisine Italian
Keyword bacon, corn, risotto, scallops
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Servings 2
Calories 469kcal
Author Steph
Ingredients
8ozscallopsuncooked
4ozArborio ricemeasured dry
4slicescenter cut baconchopped
2shallotschopped
1/2cupcorn kernels
1quartreduced sodium chicken broth
2tablespoonsparsleyfresh
Instructions
Chop the bacon.
Sauté the bacon in a medium sauce pan for about 10 minutes over medium heat for the fat to render off and the bacon to get crispy.
Add the shallots to the pan with the bacon and cook until they get soft and start to caramelize.
Add the corn and the dry rice, toss to combine with the flavors of the bacon and shallot.
Cook this just for a minute or two, so the rice becomes toasty.
Meanwhile, heat the chicken stock in a small saucepan on another burner on a low simmer.
Ladle 1/2 cup of stock into the rice.
After you ladle the first 1/2 cup, stir and wait for the liquid to be absorbed.
Once it’s absorbed, add another 1/2 cup stock.
Repeat this process for 30 minutes or until the rice is creamy and cooked through: the slow process of ladling stock into the rice helps release the starch from the rice, and forms a creamy consistency.
To cook the scallops, pat them dry with a paper towel. They need to be super dry to cook correctly.
Season the scallops with salt and pepper.
Sear on high heat in a frying pan sprayed with olive oil.
Leave for 2 minutes, then flip and cook for another 1-2 minutes.
Serve over the risotto. Garnish with the fresh parsley.