Over a conversation reminiscing about bacon wrapped scallops, I became inspired
to make a risotto dish that incorporated the essence of bacon wrapped scallops
in a main course! The idea here was to highlight, and separate the flavours and
textures to expand the dish. Of course, some green needed to be added to the
plate to bring some colour to the dish - in this case I used grilled, or pan
fried asparagus.
Ingredients and Equipment
2 skillets are required, one for the risotto and one for the searing the
scallops. This recipie makes one serving, adjust accordingly.
Asparagus (5 stalks)
Bacon (2 strips)
Butter (1 tsp)
Chicken stock (1-2 cup)
Garlic (3 cloves)
Onion (¼ bulb)
Pepper
Risotto rice (1/3 cup)
Salt
Scallops (4 large)
Parmigiano-Reggiano
White wine
I used home style bacon due to it being thicker than other bacons. Which gives it a nice texture.
Substitutions
Scallops, for large shrimp, just remember to sear them nicely!
Chicken stock can be replaced with water, or diluted white wine
White wine, lemon juice, it doesn’t matter for deglazing the pan
Greens could be: asparagus, broccoli, string beans, zucchini
Method
Preparation
Finely dice the onions and garlic
Trim the ends of the asparagus
Liberally season the tops and bottoms of the scallops with salt and pepper
Risotto
Heat two skillets on medium heat,
Add the bacon, cook until desired texture
Remove bacon, and leave about 2 tbsp of bacon grease in the skillet
Add the diced onions, cook until it sweats
Add the garlic, cook until it becomes fragrant (Do not burn)
Deglaze the pan with a splash of white wine
Add the rice, stir until it starts to crackle
Add a portion of the stock (Do not add to much, about ¼ cup)
Stir periodically, repeat step 7 as to not dry out the risotto
Roughly chop the bacon
On the last addition of the stock, add bacon, grated Parmigiano-Reggiano, and butter
Stir until done, remove from heat.
During step 7 add a small amount of oil to the other skillet, a thin
film. Pan fry the asparagus, this should finish before, or at the same time
as the risotto finishes.
You could optionally grill the asparagus
Searing Scallops
Searing the scallops takes very little time. Clean the skillet used to cook
the asparagus with hot water, and dry. It is should be still hot or warm, reheat
to medium heat.
Place scallops in a clock shape
Check the 1st one you lay down for optimal searing (A beautiful golden brown layer)
In the same order you placed them flip them once
Check other side for optimal searing
Do not cook the scallops through, you want to sear the top and bottom; Once seared, remove from the skillet. The scallops will continue to cook through.
Liberally adding salt and pepper to the top is necessary, because most of it will come off in the skillet.
Plating
Place the risotto in a dome shape on the plate offset to one side
Top with the seared scallops
Place the pan fried asparagus on the open space adjacent to the risotto
fin.
Variations
If you don’t want to use bacon, one could make a mushroom, or bianco risotto.
The bianco risotto is the same process minus the bacon. While the mushroom is
added to the risotto at the same step as the bacon is at the end.
