Seared Scallop with Black Risotto and Bacon
A quick and elegant weeknight dish featuring golden seared scallops, creamy black risotto, crispy bacon, and a fresh cucumber salad.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 8 large scallops
- 4 slices bacon
- 1 cup risotto rice
- 3 cups chicken broth
- 1 tsp squid ink
- 1 medium cucumber
Instructions
- 1
In a medium pot, bring 3 cups chicken broth to a simmer. Stir in 1 cup risotto rice and 1 tsp squid ink, then cook over medium-low, stirring often, until creamy and tender, about 18 minutes.
- 2
While risotto cooks, cook 4 slices bacon in a skillet over medium until crisp, about 6 minutes. Remove bacon, leaving 1 tbsp fat in the pan.
- 3
Pat 8 scallops dry and season with salt and pepper. Sear in the hot bacon fat over high heat until golden on both sides, about 2 minutes per side.
- 4
Slice 1 cucumber into thin rounds. Serve the risotto topped with scallops, crumbled bacon, and cucumber slices.
- 5
Add a handful of lettuce leaves if you have them, for extra freshness.
Tools you’ll need
- medium pot
- skillet
- spatula
- knife
- cutting board
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