Parmesan Risotto/bacon /lemon Pepper/ 4 Scallops Recipe

Directions

1. 1

   Prepare the Bacon

   In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cool, crumble the bacon and set aside.

2. 2

   Sear the Scallops

   In the same skillet, add a tablespoon of olive oil over medium-high heat. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side or until golden brown and cooked through. Remove and set aside.

3. 3

   Cook the Risotto

   In a large saucepan, heat the chicken broth and keep it warm over low heat. In another pan, melt the butter and add the chopped onion. Sauté until translucent. Add the minced garlic and Arborio rice, stirring for about 2 minutes until the rice is lightly toasted.

4. 4

   Add Broth Gradually

   Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Finish the Risotto

   Once the risotto is cooked, stir in the grated Parmesan cheese, crumbled bacon, and lemon pepper seasoning. Adjust seasoning with salt and black pepper to taste.

6. 6

   Plate and Serve

   Spoon the creamy risotto onto plates, top with the seared scallops, and garnish with additional lemon pepper if desired. Serve immediately.