Description
Creamy Rice with Scallops is a refined dish that combines smoky bacon, sweet corn, and perfectly seared sea scallops with creamy Arborio rice. This risotto-like recipe is easy enough for weeknight dinners yet elegant enough for entertaining, offering a delightful combination of textures and flavors.
Ingredients
Units
Scale
- For the Scallops:
- 12 sea scallops (about 1 pound)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- For the Rice:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups chicken broth, warmed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons heavy cream
- Salt and pepper to taste
- Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the Scallops:
Pat the scallops dry with a paper towel and season lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Once the skillet is hot, add the scallops. Sear for 2–3 minutes per side until golden brown. Remove scallops and set aside. - Cook the Bacon:
In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet. - Prepare the Rice:
Add the chopped onion to the skillet with the reserved bacon fat. Cook over medium heat until softened. Stir in Arborio rice and cook for 1–2 minutes to toast. Add white wine, stirring until absorbed. - Simmer the Rice:
Gradually add warm chicken broth to the rice, ½ cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, about 20 minutes. - Add Corn and Cheese:
Stir in corn kernels, Parmesan cheese, and heavy cream. Cook until heated through and creamy. Season with salt and pepper to taste. - Assemble the Dish:
Divide the creamy rice among plates. Top with seared scallops and crispy bacon. Garnish with chopped parsley.
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fried, simmering
- Cuisine: Contemporary (risotto-inspired)