Occasionally I get a wild hair for Monday dinners and go all out. I made these BLT scallops, what a treat. They are incredibly rich but delicious! The bacon risotto is to die for with or without the scallops. These would be great for an appetizer.
Makes 6 appetizers or 2 main courses.
3 slices bacon, chopped into 1/2″ pieces
1 shallot, minced
1/2 cup arborio rice
3 tablespoons white wine
2 cups chicken stock, heated
1/4 shredded Parmigiano-Reggiano
1 vine-ripened tomato, seeded and diced
6 large diver scallops
salt white pepper
2 Romaine lettuce leaves, shredded finely
Make risotto. In a medium sized saucepan, sauté bacon over medium heat until crispy. Remove bacon but leave the fat. Add shallots to the same pan and sauté shallots until soft. Add Arborio and toss to coat with shallots and fat. Add wine and stir until absorbed. Add hot stock, about 1/2 cup at a time and stir . Cook until absorbed. Repeat until rice is slightly al dente’. When rice is almost ready, add tomato and stir to combine. Cook another 5 minutes. Add Parmigiano-Reggiano and stir until combined. Add bacon and set aside.
Start scallops. Dry scallops well with a paper towel. Season with salt and white pepper. Heat oil in a skillet over high until smoking. Put scallops in oil and do not move until golden brown (about 1 minute per side).
Place scallop over risotto (on scallop shell if you have for appetizers, divide risotto evenly among shells). If making an entree, place three scallops over half the risotto per plate. Garnish with shredded lettuce.