The Risotto recipe is also borrowed - this time from Nathalie Maclean.
• 20 each 10 - 20 count sea scallops
• 1 shallot minced
• 1 clove garlic, crushed
• 6 oz. smoky bacon, minced
• 4 oz. dry white wine
• 3/4 cup superfine arborino or carnaroli
• 3 cups chicken stock
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tsp salt
• 2 tsp pepper
• 1/2 cup grated parmesan cheese
• 1/4 cup sliced chives
In a separate pot, heat the chicken stock to a simmer. In a thick-bottomed pot saute the bacon, shallots, and garlic in oil and butter until slightly browned. Add the rice and cook the grains over medium heat until translucent. This will take about 2 minutes.
Add the wine and stir until the wine evaporates. Slowly add the stock one ladle at a time, stirring constantly and each time allowing the previous ladle of stock to cook out. The grains will begin to soften and release their starch. This process will take 12-18 minutes depending on the type of rice you use.
When the rice is cooked yet still firm to the bite, remove from the heat and stir in cheese and chives. Allow to rest for 5 minutes.
While the risotto is resting, fire up the infrared burner on your barbecue and sear the scallops on each side for 90 seconds until brown. Season with some salt and pepper.
Spoon the risotto onto a platter. Place scallops on the top and garnish with a little additional cheese and chives. Two thumbs up for this recipe and the bacon itself was outstanding.