Recipes

Bacon and Onion Risotto with Pan Seared Scallops

DATE: Friday, February 13th, 2009

Ingredients

1/4 stick butter
4 oz. bacon, chopped
1 large onion, chopped
2 cups Arborio Rice
2/3 cup full-bodied dry red wine
4 cups beef stock – heated
Generous 1/2 cup freshly grated Parmesan
Black pepper
4 strips of Bacon
4 Large Sea Scallops
2 Cloves garlic, minced

Preparation

Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.
For the Scallops
Saute bacon until crispy, remove bacon and add garlic for 30 seconds, and then add scallops.  Cook on one side for 3 minutes or until lightly browned, flip and cook for 2 minutes more.  Remove from heat and place on top of Risotto, serve immediately.