Scallops And Risotto With Peas And Bacon

Scallops and risotto is an elegant and fine main dish to serve at a dinner party. It sounds like a complicated dish to make but it is actually easily achievable. To contrast the sweetness of the scallops without overpowering them I make the risotto with peas and bacon and Parmesan is nowhere to be found.

Jump to:

• Risotto and seafood
• Mediterranean Scallops
• Combination of the ingredients
• What rice to use for risotto
• Preparing the risotto
• Cooking the scallops
• How to serve it
• Other Risotto recipes
• 📋 Scallops and risotto with bacon and peas

Risotto and seafood

Risotto with seafood is a classic combination of Italian cuisine. Risotto ai frutti di mare was my late husband's favorite dish.

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

The risotto with seafood has always very simple seasoning, 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 white wine before adding the stock.
• Fish or vegetable stock is used
• No cheese is ever added

To "mantecare" the risotto (meaning 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.

Mediterranean Scallops

The Italian scallops, called Capesante, are smaller and more expensive than the Atlantic ones.

Their flavor is more intense, and so is its 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, eaten all the 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.

Combination of the 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. 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 vegetable or fish stock. Do not use chicken or beef as it will be too overpowering
• Butter: Risotto is always done with butter
• Bacon: is a great 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. 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 to use alcohol so I added it as an optional ingredient but it is best to use it. It makes a huge difference.

Preparing the risotto

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 pan, 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 stock is absorbed by the rice
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 done 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 pan 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 (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 arrested!!!

If you like the 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:

• How to make the perfect risotto
• Lemon Shrimp Risotto
• Champagne Risotto Served In A Parmesan Wheel
• Italian Rice Stuffed Tomatoes
• Baked Rice Pilaf
• Homemade Paella Seafood And Sausage
• Black Rice Recipe With Apple, Avocado And Carrots

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 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, Pinterest and Instagram or sign up to my newsletter.