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Bacon Wrapped Scallops with Parmesan Risotto Recipe

Keyword: Bacon, Cheese, Entrees, Rice and grains
Skill: intermediate
Servings: 1

INGREDIENTS

For the Risotto:

  • 5 tablespoons of unsalted butter
  • 1 small diced yellow onion
  • 3 finely minced cloves of garlic
  • 2 cups of Arborio rice
  • 1 cup of white wine
  • 32 ounces of good chicken or vegetable stock
  • 1 cup of grated parmesan cheese
  • Kosher salt and fresh cracked pepper to taste

For the Mushrooms:

  • 3 tablespoons of olive oil
  • 8 ounces each of whole shitake and oyster mushrooms, stems removed
  • 2 tablespoons of unsalted butter
  • 3 finely minced cloves of garlic
  • 2 tablespoons of white wine
  • Kosher salt and fresh cracked pepper to taste
  • 2 cups of packed baby kale

For the Scallops:

  • 1 pound of scallops
  • 10 strips of bacon
  • 1 teaspoon of olive oil
  • Juice of 1 lemon
  • 4 tablespoons of cold butter
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon of fresh thyme leaves
  • Microgreens for garnish

INSTRUCTIONS

  1. Risotto: Melt 1 tablespoon of butter in a large dutch oven pot and caramelize the onions and garlic over medium-low heat, about 15 minutes. Next add in the rice and toast for 3 to 4 minutes.
  2. Deglaze with white wine and once it’s absorbed add in the chicken stock 6 to 8 ounces at a time until it’s absorbed while constantly stirring. Finish remaining butter, parmesan cheese, salt and pepper. Keep warm before serving.
  3. Mushrooms: Add olive oil to a large saute pan over high heat. Once it begins to smoke add in the mushrooms and caramelize until browned on all sides, about 10 to 12 minutes.
  4. Scoot the mushrooms over to one side of the pan and on the other side add the butter and garlic and cook until the garlic is lightly browned. Stir everything together and deglaze with white wine and season with salt and pepper. Keep warm before serving.
  5. Scallops: Wrap each of the scallops in a strip of bacon. Add olive oil to a hot saute pan and sear the bacon on all sides of the scallops cooking it until brown and then cook on the scallop side until they are browned, about 2 to 3 minutes.
  6. Remove the scallops from the pan, drain some of the bacon fat, deglaze with lemon juice and whisk in the butter. Season with salt and pepper.
  7. Serve: Lay down some risotto and layer on some roasted mushrooms, baby kale and a few scallops. Pour on some of the lemon butter and garnish with fresh thyme leaves and microgreens.