Bacon Wrapped Scallops with Asparagus Risotto | Recipeish | Gustus Vitae
- Yield: Serves 4.
- Time Estimate: 1 1/2 hours.
- Storage Notes: Best if enjoyed immediately, make arancini with leftover risotto the next day.
- Difficulty: Easy.
It's hard to think of anything that wouldn't be improved by wrapping it bacon, and scallops are particularly suited for it. This decadent recipe pairs all sorts of complimentary flavors and textures: creamy risotto, crispy bacon, tender scallops, herbaceous arborio rice and seafood that pops. Make the time to precook the bacon before wrapping so that when you broil it it, the bacon becomes perfectly crispy without overcooking the scallops.
Ingredients
- 1 1/2 Cups arborio rice
- 5 Cups low sodium chicken stock
- 10ish Asparagus spears
- 1/2 stick unsalted butter
- A couple sprays of duck fat
- 3Tbs Lemon Rosemary Sea Salt
- 1 Full tin Taste of Bordeaux
- 2 Tbs Taste of Provence
- 10-12 Large scallops
- 5-6 Strips bacon
- 2 Tbs Extra virgin olive oil
- 1 Full tin Everything But the Avocado Toast Seasoning
- 1 Handful of parsley
Directions
- Preheat oven to 350F.
- Arrange bacon strips on a foil lined baking tray, and cook for 6-7 minutes, removing before they crisp up. Remove from heat, and reserve.
- Rinse scallops and pat dry.
- Slice bacon in half lengthwise, then wrap each strip around the circumference of the scallops, securing in place with a toothpick. Cover and reserve.
- Melt butter in a large pot on medium high, before adding risotto and sautéing for 3-4 minutes. Add chicken stock and bring to a boil.
- Stir, reduce to a simmer, and cover, cooking for around 30 minutes, or until risotto has fully absorbed the stock. Remove from heat, and reserve.
- Bring a large pot of salted water to a boil, add asparagus, and blanche for about 5 minutes, until spears are tender.
- Drain, add to an ice bath, and reserve.
- Preheat oven to broil.
- Drain asparagus and slice in to 1/4" segments, discarding the woody bottoms. Add to risotto, along with a full tin of Taste of Bordeaux, 2 Tbs Taste of Provence, and the 3Tbs of Lemon Rosemary Sea Salt. Gently fold to combine, and return, covered, to low heat.
- Spray a foil lined baking tray with duck fat, then arrange bacon wrapped scallops. Spray again with duck fat, and sprinkle over Everything But The Avocado Toast Seasoning.
- Pop in the oven, and broil for 5 minutes. Remove, flip, sprinkle the other side with Everything But The Avocado Toast, and return for a further 7-9 minutes before removing from the oven.
- Rough chop parsley.
- Plate asparagus risotto, then scallops, scatter a bit of parsley over them, drizzle around some olive oil, serve, and devour.