Pea risotto with scallops, bacon and mint
 
Prep time
Cook time
Total time
 
Farm fresh Spring peas add a sweet pop to this creamy risotto topped with caramelized scallops, crispy bacon and fresh mint.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 cups fresh peas or 1 cup frozen peas, thawed
  • 4 slices bacon
  • 2 Tbsp. olive oil, divided
  • 1 onion, minced
  • 1 cup Arborio rice
  • ½ cup white wine
  • 3 cups chicken stock
  • ¼ cup half and half
  • ¼ cup grated Parmesan cheese
  • Leaves from a few sprigs of mint
  • 1 Tbsp. unsalted butter
  • 16 scallops
Instructions
  1. Bring a small pan of water to a boil. Season will salt and then blanch the peas until tender, about 3 minutes. Drain and set aside.
  2. In a skillet, cook the bacon. Drain on a paper towel then crumble. Set aside.
  3. Pour off all but 1 tablespoon bacon fat from the pan. Add 1 tablespoon olive oil. Saute the onion until tender but not brown, about 3 or 4 minutes. Add the rice and stir for 1 minute.
  4. Pour in the wine and stir. When most of the wine has been absorbed, start adding stock, about a half cup at a time, stirring with each addition.
  5. Once all the stock has been added, test for doneness. The risotto should be al dente. Add a little more liquid if it's still crunchy.
  6. While the rice cooks, season the scallops with salt and pepper.
  7. Stir the half and half and cheese into the risotto. Stir in the peas and ⅓ of the bacon.
  8. Heat a pan over high heat and add remaining 1 tablespoon of oil and the butter. When hot, sear the scallops for about 1 minute on each side, until caramelized and cooked though.
  9. To serve, divide the risotto among 4 plates. Sprinkle remaining bacon and a few mint leaves over and top each plate with 4 scallops.
Recipe by white plate blank slate at https://whiteplateblankslate.com/pea-risotto/