Scallop Bacon Risotto with Garlic Parsley Butter
Prep time: 
Cook time: 
Total time: 
Serves: 2
Garlic Parsley Butter
  • 15g Butter
  • 2g Chopped Parsley
  • 1 Tablespoon Garlic
  • ⅛ teaspoon Salt
Pan Fried Scallop
  • 1 tablespoon of oil
  • 6 Pieces Large Scallop (Pat Dry)
  • Salt & Coarse Black Pepper to season
  • 100g Arborio or Carnaroli Rice
  • 2 tablespoons Oil
  • 50g Chopped Bacon
  • 50g Chopped Onions
  • 300 ml Chicken Stock (Swanson's) - Salt content differ for different brands (adjust salt accordingly)
  • 100ml water
  • 80ml Cream
  • 40 ml White Wine/ Sake
  • 30g Butter
  • 40g Grated Parmesan Cheese
Garlic Parsley Butter
  1. Melt the butter in a heated pan over medium high heat
  2. Add in chopped parsley, garlic and salt.
  3. Saute for 15 to 20 secs or until garlic turns golden brown and crisp
  4. Remove from the heat and set aside
Pan fried Scallop
  1. Sprinkle salt and pepper over the patted dry scallop
  2. Heat the oil in a pan over medium heat
  3. add in scallop and sear each side of the scallop until brown; about 30 sec each side. Do not overcook
  4. Remove from the pan and allow it to rest aside while preparing the risotto
  1. Wash the rice grains with 100ml of water. Strain and reserve the strained cloudy water for later use. *DO NOT DISCARD the water
  2. Heat the oil in a pan over medium heat
  3. Add in chopped bacons and saute till golden brown
  4. Remove the bacons and set aside;
  5. Add in the rice into the pan with the remaining oil from frying the bacon and toast the rice until the outer grain become slightly translucent
  6. Add in chopped onions and saute until onions become slightly translucent
  7. Add Wine and let it evaporate and absorb by the rice.
  8. Then, add in just enough chicken stock to cover the rice and keep stirring.
  9. When the stock is almost absorb by the rice, add more chicken stock (just enough to cover the rice) and continue stirring. Continue until the stock is used up or when the rice is almost al dente with some bites in the center.
  10. Add in the reserved cloudy water and continue stirring until almost absorb but still with some liquid. The rice should be al dente at this point
  11. If the rice is still not to your liking, add more water and continue to cook until the liquid is almost absorb;
  12. Otherwise; Add in the cream and let it come to low boil.
  13. Remove the pan from the heat and add in the butter
  14. Stir until butter melted
  15. Add in the grated parmesan cheese and quickly whip into the risotto
To Serve
  1. Scoop the risotto onto the serving plates
  2. Top with scallop and drizzle over the garlic parsley butter and serve
Recipe by eckitchensg at