Scallops Over Bacon and Corn Risotto Recipe

Recipe By Slurrp

Scallops over bacon and corn risotto is a delicious and indulgent dish that combines the sweetness of scallops with the smoky flavor of bacon and the creaminess of corn risotto. The scallops are seared to perfection, creating a golden crust while remaining tender and juicy on the inside. The bacon adds a salty and savory element, while the corn risotto provides a rich and creamy base. This dish is perfect for a special occasion or a fancy dinner at home.

4.8
29 Rating -
Rate
Non Vegdiet
50minstotal
5minsPrep
45minsCook
50m.total
5m.Prep
45m.Cook
Scallops Over Bacon and Corn Risotto
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Ingredients for Scallops Over Bacon and Corn Risotto Recipe

  • 3 Large Scallops
  • 2 Slices Of Bacon, Diced
  • 1/2 Small Onion, Diced
  • 1 cloves Cloves Of Garlic, Minced
  • 1/2 cup Arborio Rice
  • 1/4 cup White Wine
  • 2 cup Chicken Broth
  • 1/2 cup Corn Kernels
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley Or Chives For Garnish

Directions: Scallops Over Bacon And Corn Risotto Recipe

Cooking Directions

  • STEP 1.In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
  • STEP 2.In the same skillet, add the diced onion and garlic. Cook until the onion is translucent.
  • STEP 3.Add the Arborio rice to the skillet and stir to coat it with the onion and garlic mixture.
  • STEP 4.Pour in the white wine and cook until it is absorbed by the rice.
  • STEP 5.Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
  • STEP 6.Once the rice is cooked and creamy, stir in the cooked bacon and corn kernels.
  • STEP 7.In a separate skillet, heat olive oil over high heat. Season the scallops with salt and pepper, then sear them for about 2 minutes on each side until golden brown.
  • STEP 8.Serve the scallops over the bacon and corn risotto, garnished with fresh parsley or chives.

Cooking Tips

  • Make sure to use fresh scallops for the best flavor and texture.
  • When cooking the risotto, stir constantly to prevent it from sticking to the bottom of the skillet.
  • For extra flavor, you can add grated Parmesan cheese to the risotto before serving.

Storage and Serving

  • Leftover scallops and risotto can be stored in separate airtight containers in the refrigerator for up to 3 days.
  • To reheat, gently warm the risotto in a skillet over low heat, adding a splash of chicken broth to restore its creaminess.
  • When serving, you can drizzle a bit of balsamic glaze over the scallops for an extra touch of sweetness.
Nutrition
value
252
calories per serving
2 g Fat6 g Protein51 g Carbs5 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    6g
  • Carbs
    51g
  • Fiber
    5g

MacroNutrients

  • Carbs
    51g
  • Protein
    6g
  • Fiber
    5g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    4mg
  • Vitamin A
    370mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    56mg
  • Manganese
    < 1mg
  • Phosphorus
    101mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp