The Hopeless Housewife

These tender seared scallops sit atop bacon and tomato risotto and are garnished with crisp, cool lettuce to finish things off! We know bacon has always gone with scallops and this is just as delicious as it looks…

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

For Scallops:

6 large diver scallops

dash salt

salt white pepper

For Garnish:

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.

Linked up with Craft-O-Maniac.

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BLT Scallops

These tender seared scallops sit atop bacon and tomato risotto and are garnished with crisp, cool lettuce to finish things off! We know bacon has always gone with scallops and this is just as delicious as it looks…

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

For Scallops:

6 large diver scallops

dash salt

salt white pepper

For Garnish:

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.

Linked up with Craft-O-Maniac.