Pea risotto with scallops, bacon and mint

Farm fresh Spring peas add a sweet pop to this creamy pea risotto topped with caramelized scallops, crispy bacon and fresh mint.

I am always amazed at the random food choices my kids make. They hate a lot of typical kid foods (like hot dogs), but they’ll eagerly eat things a lot of adults won’t even touch. So it was no surprise when my girls immediately said yes when I asked if they wanted the scallops and risotto I was making for dinner the other night. The little one preferred the pea risotto while the not-quite-10 year old preferred the scallops. (She likes when I serve them with corn better). Either way, both plates were clean. Not bad for a weeknight.

This recipe is pretty simple but there are quite a few steps. To save time, cook the bacon ahead and blanch the peas. In a pinch, you can even use frozen peas. If using frozen, just let them thaw first. Cook the scallops at the very last minute.

Pea risotto with scallops, bacon and mint

 

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Farm fresh Spring peas add a sweet pop to this creamy risotto topped with caramelized scallops, crispy bacon and fresh mint.

Author: Erin Berdan

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.

3.5.3251