Risotto With Seared Scallops Recipe
House Smoked Bacon, Candied Fennel, Lemon, Fresh Dill
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Ingredients
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Main Ingredients
Method
Cooking the Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat to keep it warm.
- 2
Cook the Bacon
In a large skillet, cook the house smoked bacon over medium heat until crispy. Remove from the skillet and chop into small pieces. Leave the bacon fat in the skillet.
- 3
- 4
Add Broth Gradually
Start adding the warm chicken broth one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 5
Finish the Risotto
Stir in the candied fennel, lemon juice, and chopped bacon. Season with salt and black pepper to taste. Remove from heat and stir in fresh dill.
Searing the Scallops
- 6
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 7
