Scallop Risotto with Bacon & Fennel

Scallop Risotto with Bacon & Fennel. Seared scallops top this beautifully creamy risotto flavoured with complimentary smoked bacon. A delicious appetizer or main course.

Scallop risotto with fennel and bacon.

I absolutely love the flavour of smoked bacon together with sweet ocean-fresh scallops. From bacon wrapped scallops at cocktail parties to my own favourite recipe for Creamy Scallop Spaghetti with Bacon, the flavour combination is just a naturally complimentary one.

I once had a version of this dish at restaurant in Maryland, that called their’s something like “seafood chowder risotto”. I enjoyed it, but thought it could be simplified with a single seafood choice and without the reliance of heavy cream as the original appeared to use.

Finely chopped fennel for scallop risotto.

The sweet mild flavour of the fennel really ties this whole dish together, as well. 

Please don’t be intimidated by the process of making a risotto. It is not nearly as daunting as some might have you believe.

Always use the freshest scallops when you can but thawed frozen scallops are often used around here as well.

There is quite a thorough video guide with our recipe for French Onion Risotto if you want to take a look at it first before starting this recipe.

In half sized portions, this makes a terrific starter course or pair it with a salad and a great dessert for lunch or dinner.

Scallop risotto with fennel and bacon.

Love seafood recipes? 

If you’re looking for more great ideas like this, check out this collection of 20 of Our Favourite Seafood Dinners. 

Like this Scallop Risotto recipe?

You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category

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Scallop Risotto with Bacon & Fennel

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Scallop Risotto with Bacon & Fennel. Seared scallops top this beautifully creamy risotto flavoured with complimentary smoked bacon. A delicious appetizer or main course.

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Ingredients

• 3½ to 4 cups of low sodium seafood or chicken stock
• ½ cup white wine
• 4 slices crisp cooked smoked bacon chopped
• 4 tbsp extra virgin olive oil
• 1/2 cup Spanish onion finely diced
• 1/2 cup finely diced fennel
• 3 cloves minced garlic
• ½ cup Arborio rice no substitutes
• salt and pepper to season
• ¼ cup finely grated Parmesan cheese
• 2 tbsp butter to finish the risotto
• 1 dozen large scallops
• 2 tbsp butter + 2 tbsp olive oil for searing the scallops

Instructions

1. Add the seafood stock and white wine to a small saucepan and bring to a very slow simmer. Maintain the stock at a boiling temperature.
2. While the stock heats, crisp cook the bacon in medium sized saucepan. Remove and set aside. Reserve a couple of tablespoons of bacon for garnish.
3. Pour off most of the bacon fat and add the 4 tbsp olive oil to the pan over medium low heat.
4. Add the onions fennel and garlic.
5. Slowly saute until the onions soften but do not brown. Season lightly with a little salt and pepper.
6. Add the rice. Saute together for 3-5 minutes to completely coat the rice.
7. Add one cup of the stock/wine mixture and stir in. Adjust the heat so that the risotto very slowly simmers.
8. Continue to stir the risotto constantly as it begins to thicken. After about 5 minutes, when the risotto begins to thicken add another cup of the stock/wine mixture. Repeat this process about 4 times. Add the bacon when about half of the stock has been used.
9. Taste the risotto to see if the rice is fully cooked and to see if the risotto needs any more seasoning. Add a little more stock and continue to stir if the rice is still a little hard.
10. Add the grated Parmesan cheese and stir in until smooth. Add the butter here to finish off the risotto.
11. Serve immediately topped with pan seared scallops and a garnish of crisp bacon and chives or fennel fronds.
12. To pan sear the scallops, make sure that they are at close to room temperature, so take them out of the fridge about 20
13. minutes in advance.
14. Heat the oil and butter for searing over medium high heat in a non-stick skillet. Pan sear the scallops for only 2 to 3 minutes per side depending on their size.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 431Total Fat 31gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 18gCholesterol 63mgSodium 1333mgCarbohydrates 17gFiber 1gSugar 3gProtein 16g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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