Butter Seared Scallops And Risotto With Peas And Bacon

Scallops and risotto is an elegant and delicate main dish for a special occasion. It sounds like a complicated dish, but it is easily achievable. Fresh pan-seared scallops are served on top of the risotto, making an entire meal on one plate. To contrast the sweetness of the scallops without overpowering them, I make a creamy risotto with peas and bacon. Although Parmesan cheese is nowhere to be found in this seafood recipe, Italians don't like combining fresh seafood with cheese.

Jump to:

• Risotto and seafood
• Mediterranean Scallops
• Ingredients
• What rice to use for risotto
• Instructions
• Cooking the scallops
• How to serve it
• Other Risotto recipes
• 📋 Butter Seared Scallops And Risotto With Peas And Bacon

Risotto and seafood

Seafood risotto is a classic combination of Italian cuisine. Risotto ai frutti di mare was my late husband's favorite risotto recipe.

Delicious meal if you can find fresh, locally-fished seafood at your favorite fishmonger.

The risotto with seafood always has very simple seasoning so as not to overpower the delicate aroma of the sea.

Here are some of the general rules for making risotto with seafood:

• The risotto rice is deglazed with a splash of white wine before adding the stock.
• Fish or vegetable stock is used
• No cheese is ever added

To "mantecare" the risotto (adding fat at the end of the cooking process), we add only butter and no Parmesan.

You can find many more seafood recipes in the article: The Feast of the 7 Fishes 22 recipes to celebrate Christmas Eve the Italian way.

For more risotto recipes you can read: lemon shrimp risotto, creamy parmesan risotto with champagne, seafood paella with sausages.

Mediterranean Scallops

The Italian scallops, called Capesante, are similar to the bay scallops, smaller and more expensive than the Atlantic sea scallops.

Their flavor is more intense, and so is their price.

They are found on deep sandy seabeds, but the ones we buy at the fishmonger are mostly farmed.

They have always been an Italian specialty way back to the Roman Empire. We can often find them represented in Pompei and Ercolano's mosaics.

You can read more about food during the Roman Empire in the article: The Fascinating Ancient Roman Food And Recipes.

Ingredients

Following some of the classic Italian rules of combination of flavors, I decided to use the following ingredients for a risotto to serve with the scallops:

• Carnaroli rice: this is the best rice to use for risotto. Second-best Arborio rice. You can read more about the risotto rice in the next paragraph.
• Vegetable stock: The stock to use for this risotto has to be very mild in flavor. I either use fish or veggie broth. Do not use beef or chicken stock, as it will be too overpowering.
• Butter: Risotto is always done with butter
• Bacon: is an excellent contrast to the sweetness of the scallops and gives the risotto some crunchy texture.
• Peas: their sweetness and mild flavor are a perfect addition to the risotto also for their color and texture.
• Lemon: I add the lemon zest in the risotto to add a mild citrusy flavor and serve the option to add some lemon juice directly on the place for those who like extra acidity.

Additional options:

• White pepper: it is a great seasoning to add to seafood as it has a more delicate flavor than the black pepper. Best if freshly grated
• White wine to deglaze the rise: risotto is always deglazed with wine. White wine for seafood. Although some people don't like alcohol, I added it as an optional ingredient, but it is best to use it. It makes a huge difference.

For the lemon butter scallops:

• Fresh scallops
• Butter
• Fresh lemon juice

Instructions

Preparing the vegetable stock and the peas

1. Boil for 20 minutes in salted water 1 carrot, 1 onion, and 1 celery stalk
2. In a separate pan boil the peas in salted water for 5 minutes and drain

Making the risotto

1. In a large saucepan, stir fry a chopped shallot
2. Once the shallot becomes translucent add the shredded bacon
3. When the bacon slightly crisps, add the Carnaroli rice
4. Stir until the rice is slightly toasted and has absorbed the flavor from the butter
5. Add the white wine and let it evaporate (optional)
6. Check the cooking time required on the rice package

7. Add a ladle of vegetable stock (start counting the time)
8. Stir until the rice absorbs the stock
9. Continue to add the stock one ladle at a time

10. Add lemon zest and the pre-boiled peas 2 minutes before the rice is done
11. Taste the rice, and when it is al dente add 1 tablespoon of butter
12. Stir, cover, and let it rest for 5 minutes until the butter melts

Cooking the scallops

1. Add butter to a non-stick skillet at medium heat and let it melt
2. Add the scallops drained by any residual water
3. Season with salt and pepper and let the scallops cook for 2 to 3 minutes until golden brown (time depends on their size)
4. Turn them around and season the other side
5. Let them cook another 2 to 3 minutes until they turn into a solid mat white color
6. Remove from the heat as soon as they are done

How to serve it

Once the scallops are ready and the risotto has rested, you should serve them immediately.

Place a portion of risotto on a plate and a few scallops on top.

To contrast the sweetness of the scallops, you can serve some lemon slices to squeeze some juice over the plate.

Whatever you do, do NOT serve cheese with it, especially if you are in Italy.

You may get in trouble!!!

If you like lemon squeezers, you can find them on Amazon following this affiliate link: Lemon Squeezers.

Other Risotto recipes

If you are interested in more recipes made with rice, you can visit the category: rice

Also check the recipes below:

If you have risotto leftover, you can make these recipes:

• Rice Arancini Recipe Gluten Free and Vegetarian
• Rice Balls 
• Vegetarian Rice Timbale

If you are making the Butter Seared Scallops And Risotto, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.