Creamy Mushroom Risotto with Seared Scallops and Crispy Bacon

This surf-and-turf risotto brings together the best of land and sea. Sweet, buttery scallops are seared to golden perfection and served atop a creamy mushroom risotto studded with crispy bacon. The smoky bacon infuses every bite, while the scallops are basted in butter for extra richness.

With a hint of lemon and fresh parsley, this dish is elegant yet surprisingly simple to make at home. Perfect for a date night or when you want to impress dinner guests.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine 5 cups water (8 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. Keep the stock simmering for later.
2. Heat a large, dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Once cool, roughly chop. Wipe out the pan.
3. While bacon cooks, peel and thinly slice the garlic. Halve, peel and mince the shallot.
4. Heat a drizzle of oil in a second large pan over medium heat. Add garlic and shallot; cook, stirring, until softened, about 1 minute. Add the rice and stir until translucent, 1-2 minutes.
5. Add 1 cup of the simmering stock (1½ cups for 4 servings) to the rice; stir until mostly absorbed. Continue adding stock, ½ cup at a time, stirring after each addition until the liquid is mostly absorbed, until the rice is al dente and the mixture is creamy, 18-20 minutes. You may need slightly more or less liquid.
6. While the risotto cooks, trim and slice the mushrooms into ¼-inch-thick pieces. Zest the lemon, then quarter it. Pick the parsley leaves and roughly chop them.
7. Heat a drizzle of oil in the pan used for bacon over medium-high heat. Add mushrooms, season with salt and pepper and cook until browned and crisp, 6-8 minutes. Remove from pan and set aside.
8. Pat the scallops dry with paper towels and season generously with salt and pepper. Heat a large drizzle of oil in the same pan over medium-high heat. Add scallops and cook until browned and cooked through, 2-3 minutes. Turn off heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted.
9. Once the risotto is done, stir in the cooked mushrooms, lemon zest, a squeeze of lemon juice, half the chopped bacon, half the cheese and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Add more lemon juice if desired.
10. Divide the risotto between bowls. Top with the scallops, remaining bacon and remaining cheese. Garnish with parsley. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates a creamy texture. You can substitute with another short-grain rice like carnaroli or vialone nano, but avoid long-grain rice.

How do I know when the scallops are cooked?

Scallops are done when they are opaque and firm to the touch, usually after 2-3 minutes of cooking. Be careful not to overcook them, as they can become tough.

Can I make this dish dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and omit the cheese or use a dairy-free cheese. The risotto will still be creamy from the starch.