April 20, 2011

Scallop & Smoked Bacon Risotto


Chef and owner of Chives Canadian Bistro in Halifax, Craig Flinn, makes approachable market-driven food, such as this delish risotto.


  • 3 cups chicken stock
  • 6 oz. smoky bacon, minced
  • 1 shallot, minced
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3⁄4 cup superfine arborio or carnaroli rice
  • 4 oz. dry white wine
  • 1⁄2 cup grated Parmesan cheese, plus extra for garnish
  • 1⁄4 cup sliced chives, plus extra for garnish
  • 2 tbsp canola (or olive) oil
  • 20 10- to 20-count sea scallops
  • Salt and pepper to taste



  1. In a large pot, heat stock to a simmer. In a separate pot, saute? bacon, shallot and garlic in oil and butter until slightly browned. Add rice and cook over medium heat until translucent, about 2 minutes.
  2. Add wine; stir until it evaporates. Slowly add hot stock one ladle at a time, allowing the previous ladle of liquid to reduce first. This process will take 15 to 20 minutes, total.
  3. When rice is cooked yet still firm to the bite, remove from heat and stir in cheese and chives. Let rest 5 minutes.
  4. Meanwhile, heat canola oil in a frying pan. Sear the scallops for 90 seconds on each side until browned. Season with salt and pepper.
  5. Spoon risotto onto a platter; place scallops on top. Garnish with more cheese and chives.

© Khomulo