Serve this delectable Seared Scallops with Bacon-Truffle Risotto at your next romantic date night.
Seared Scallops with Bacon-Truffle Risotto
2017-02-03 22:55:48
Makes 2 servings
Ingredients
- 6 sea scallops
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots, cut into quarters
- 1/2 cup pomegranate juice
- 1/4 cup red-wine vinegar
- Bacon-Truffle Risotto (recipe follows)
- Garnish: microgreens and pomegranate arils
Instructions
- Season scallops with salt and pepper. In a large nonstick skillet, heat olive oil over medium-high heat until hot. Add butter, and melt. Add scallops; cook for 2 to 3 minutes on each side, until golden brown. Remove and set aside. Add shallots, and cook until browned. Remove from skillet, and set aside.
- Add juice and vinegar to skillet. Cook over medium-high heat, whisking often, until mixture is thick and volume is reduced to about 1/4 cup. Serve with scallops, shallots, and Bacon-Truffle Risotto. Garnish with microgreens and pomegranate arils, if desired.
Victoria https://www.victoriamag.com/
Bacon-Truffle Risotto
2017-02-03 22:57:15
Makes 2 servings
Ingredients
- 1 tablespoon unsalted butter
- 4 slices thick bacon, cooked and crumbled, 2 tablespoons grease reserved
- 1/2 cup finely chopped onions
- 1 tablespoon chopped fresh garlic
- 1/2 cup Arborio rice
- 3 tablespoons white wine
- 2 cups low-sodium chicken broth, warmed
- 1/4 cup shredded fontina cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- Truffle oil
Instructions
- Using a large saucepan over medium heat, melt butter. Add reserved bacon grease. Add onions, and cook until tender, about 8 minutes. Add garlic. Add rice, and allow to “toast” for about 3 minutes, stirring constantly. Add wine; cook until liquid has evaporated, stirring often, about 2 minutes.
- Add 1 cup warm broth; simmer over medium heat until all liquid is absorbed, stirring often, about 3 minutes. Repeat with remaining broth until rice is tender and mixture is creamy, about 30 minutes. Stir in bacon, cheese, salt, and pepper. Drizzle with desired amount of truffle oil. Serve immediately with scallops.
Victoria https://www.victoriamag.com/
From “Recipe For Romance” on page 33 in the January/February 2014 issue of Victoria.
