Bacon Wrapped Scallops / Cranberry Citrus Glaze / Pancetta / Candied Bacon / Crabmeat Recipe

Directions for Preparation

1. 1

   Prepare the Scallops

   Preheat the oven to 400°F (200°C). Wrap each scallop with a slice of bacon and secure with a toothpick. Place on a baking sheet.

2. 2

   Make the Glaze

   In a saucepan, combine cranberry juice, orange juice, honey, soy sauce, and minced garlic. Bring to a simmer and reduce until thickened, about 10 minutes.

3. 3

   Bake the Scallops

   Brush the scallops with the glaze and bake in the preheated oven for 15-20 minutes, or until bacon is crispy and scallops are opaque.

4. 4

   Prepare the Risotto

   In a large saucepan, melt butter over medium heat. Add finely chopped onion and sauté until translucent. Stir in the Arborio rice and cook for 2-3 minutes.

5. 5

   Cook the Risotto

   Gradually add chicken broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Stir in the Parmesan cheese, crabmeat, salt, and black pepper to taste. Garnish with parsley.

7. 7

   Serve

   Serve the bacon-wrapped scallops over a bed of risotto with extra glaze drizzled on top.