Scallops with Saffron Risotto and Bacon
I love scallops. To me they are a decadent and delicious offering from the sea. When perfectly cooked, they really are hard to beat. Seared on the outside and cooked til just translucent in the middle….it’s the only way to have them. And they pair with so many different flavours. Nothing too strong though otherwise you lose the delicate nature of the scallop. But bacon – bacon has to be one of the best pairings out there with scallops! And this dish of scallops with saffron risotto and bacon is a match made in scallop heaven!
Ingredients
1 litre chicken stock
Pinch saffron
½ cup white wine
½ onion, finely sliced
1 tablespoon olive oil, plus extra for cooking scallops
Carnaroli or arborio rice – about 3-4 small handfuls
A small knob of butter
A handful of Parmesan
1-2 rashers of bacon, cut into small batons
Scallops, about 250g
1 lemon
Salt & pepper
Instructions
1
Place the stock into a small saucepan and bring to a gentle simmer. Place the wine and saffron into a bowl or jug and allow to infuse.
2
Heat the olive oil in a medium sized pan and add the onion. Cook gently for a few minutes until the onion has softened but not coloured.
3
Add the rice and cook for a couple of minutes, stirring often. Add the saffron and wine and bring to the boil, cooking until the wine has almost evaporated. Season with salt and a little pepper.
4
Reduce the heat on the pan to very low and begin adding the stock, a ladle full at a time. Stir well and often after adding each ladle of stock. Don’t add the next ladle full until the rice has absorbed most of the liquid on the pan.
5
Continue to add the stock slowly until the rice is almost cooked. Add in one last ladle of stock along with the butter and parmesan. Stir well and turn off the heat. Pop a lid on the pan and allow the risotto to finish while you cook the bacon and scallops.
6
Heat a frying pan and add the bacon. Cook the bacon until golden and crispy then remove from the pan.
7
Place the pan back on the heat until very hot. Add the scallops and a little olive oil and cook for around 1 minute each side. When cooked, squeeze over a little lemon juice and remove from the heat.
8
To serve take the lid off the risotto and give another stir. If it is too thick at this stage you can add a little more stock to get the consistency that you would like. Divide the risotto between 2 serving bowls then top with the cooked scallops and bacon. Squeeze over a little more lemon juice and a twist of cracked pepper. Serve immediately.
