(3) Shrimp / (3) Scallops / Bacon / Sun-dried Tomatoes / Rosemary Mushrooms / Honey Ginger Glaze Recipe

Cooking Instructions

1. 1

   Prepare the Bacon

   In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels, leaving the rendered fat in the skillet.

2. 2

   Sauté the Mushrooms

   In the same skillet, add the sliced mushrooms and sauté until they are golden brown. Add the chopped sun-dried tomatoes, rosemary, salt, and black pepper, and cook for another 2-3 minutes. Remove from the skillet and set aside.

3. 3

   Cook the Seafood

   In the same skillet, add the shrimp and scallops. Cook for about 3-4 minutes until the shrimp is pink and the scallops are opaque. Remove from the skillet and set aside.

4. 4

   Cook the Risotto

   In the same skillet, add olive oil and Arborio rice. Stir to coat the rice in the oil, then add 1 cup of broth. Stir continuously until the liquid is absorbed. Continue adding broth, one cup at a time, stirring frequently until the rice is creamy and al dente (about 18-20 minutes).

5. 5

   Combine Ingredients

   Once the risotto is cooked, stir in the cooked bacon, sautéed mushrooms, shrimp, and scallops. In a small bowl, mix honey and grated ginger, then drizzle over the risotto. Mix well.

6. 6

   Finish and Serve

   Remove from heat and stir in the Parmesan cheese. Adjust seasoning with additional salt and pepper if necessary. Serve warm.