This recipe is impressive enough for company but easy enough for a
weeknight. Smoky, salty bacon tastes delicious with naturally sweet
foods like corn and scallops. Here, we combined all three ingredients in
this sophisticated risotto-like dish made with Arborio rice. We
recommend sea scallops for this recipe.
The smaller bay scallops are not large enough to get a good sear without
overcooking. For a crisp, golden brown sear, ensure the pan is very hot
and pat the scallops dry with a paper towel before adding them to the
pan. Instead of stirring the charred corn into the rice, you can serve
it over the scallops, if you prefer.
Ingredients :
2 cups uncooked Arborio rice
4 cups chicken broth
1 cup water
1 thyme sprig
2 tablespoons unsalted butter
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup half-and-half
4 thick-cut bacon slices
2 cups fresh yellow corn kernels (about 3 ears)
1 1/2 pounds dry sea scallops
2 tablespoons chopped fresh chives
How to Make It :
Step 1
Combine rice, chicken broth, and water in a large pot over high, and bring to a boil. Stir in thyme sprig, butter, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Reduce heat to medium-low, cover, and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. Remove from heat, and take out thyme. Stir in half-and-half. Cover to keep warm.
Step 2
While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon, and set aside.
Step 3
Place skillet with drippings over high, and add corn. Cook, stirring often, until corn begins to char, about 4 minutes. Using a slotted spoon, remove corn from skillet, and stir into cooked rice.
Step 4
Place skillet with remaining drippings over medium-high. Sprinkle scallops with remaining 1/4 teaspoon each salt and pepper, and sear in hot drippings until charred, about 1 minute per side. Stir bacon into warm rice. Serve scallops over creamy rice mixture sprinkled with chopped chives.
Source : myrecipes.com
Ingredients :
2 cups uncooked Arborio rice
4 cups chicken broth
1 cup water
1 thyme sprig
2 tablespoons unsalted butter
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup half-and-half
4 thick-cut bacon slices
2 cups fresh yellow corn kernels (about 3 ears)
1 1/2 pounds dry sea scallops
2 tablespoons chopped fresh chives
How to Make It :
Step 1
Combine rice, chicken broth, and water in a large pot over high, and bring to a boil. Stir in thyme sprig, butter, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Reduce heat to medium-low, cover, and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. Remove from heat, and take out thyme. Stir in half-and-half. Cover to keep warm.
Step 2
While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon, and set aside.
Step 3
Place skillet with drippings over high, and add corn. Cook, stirring often, until corn begins to char, about 4 minutes. Using a slotted spoon, remove corn from skillet, and stir into cooked rice.
Step 4
Place skillet with remaining drippings over medium-high. Sprinkle scallops with remaining 1/4 teaspoon each salt and pepper, and sear in hot drippings until charred, about 1 minute per side. Stir bacon into warm rice. Serve scallops over creamy rice mixture sprinkled with chopped chives.
Source : myrecipes.com
