Dinner

Risotto with Pan-seared scallop and crumbled bacon is for Dinner.

Risotto with Pan-seared scallop and crumbled bacon takes 20 minutes to prepare.

Risotto with Pan-seared scallop and crumbled bacon takes 30 minutes to cook.

Risotto with Pan-seared scallop and crumbled bacon makes 2 servings.

The ingredients for Risotto with Pan-seared scallop and crumbled bacon are:

Risotto
1 Tbsp butter
1 Tbsp Oilive Oil
1/2 cup onion finely chopped
1 cup Arborio rice
3 cups chicken stock
1/4 cup grated parmesan cheese
1/2 cup cooked bacon fairly crisp

Scallops
1/2 lb scallops they should be quite large
1 tbsp canola oil
1/4 cup butter
1/2 tbsp maple syrup
1/2 tbsp scotch

Here is how you make Risotto with Pan-seared scallop and crumbled bacon:

RisottoIn a heavy sauce pan melt butter and oilve oil together. Add oinion and cook over medium -low heat until just soft. Add the rice. Stir anto coat the grains of rice evenly. Add wine. Stir and cook until only about 1/3 of the wine is remaining. Add 1 cup of chicken stock and cook until liquid is absorbed. Continue adding the chicken stock until the stock is gone and the rice is soft. with just a hint of bite in the centre.ScallopsHeat a cast iron skillet over high heat until it is white hot (Approx. 10-15 mins). While the skillet heats up, dry the scallops so they are free of moisture.Pour oil onto a plate and dip the flat surface of the scallops in the oil making sure to cover evenly. Do this to all the scallops on both sides.One at a time place the scallops in the hot pan flat side down. Do this in small batches so as not to overcrowd the pan. Gently press on the scallops until they are flat against the bottom of the pan. Cook for 2-3 minutes untiol the first side is carmelized. Repeat this on the other side for 1 minute, until the scallop is cooked. Remove from the pan and place on a warm plate. Repeat until all the scallops are cooked.Place butter in the pan and add the alcohol and syrup stirring until blended. Remove the pan from the heat and place the scallops back in the pan just to coat with sauce. Season.To assemble, place risotto on a plate. top with scallops and crubled bacon. Serves 2-4Number of Servings: 2Recipe submitted by SparkPeople user JMDAWSON.

The nutritional information for Risotto with Pan-seared scallop and crumbled bacon is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 715.7

• Total Fat: 49.8 g
• Cholesterol: 106.0 mg
• Sodium: 970.0 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 0.7 g
• Protein: 19.5 g