onion, seafood
- In a large, flat-bottomed pan over medium heat, render the bacon until crispy. Remove bacon with a slotted spoon and reserve, leaving some of the bacon fat in the pan.
- Reduce heat to low and add the minced onion and garlic. Sweat gently until soft and translucent, about 3 to 4 minutes.
- Add the Arborio rice and stir to coat in the fat. Toast gently for 1 to 2 minutes without browning.
- Pour in the white wine and stir until mostly absorbed.
- Increase heat to medium. Begin adding the hot stock in increments, stirring constantly and allowing each addition to absorb before adding the next.
- Continue this process until the rice is creamy and just al dente, about 18 to 20 minutes.
- Remove from heat. Stir in the butter, Parmesan, most of the spring onions, and most of the reserved bacon (saving some of each for garnish).
- Season to taste with salt and pepper.
- Heat a sauté pan over high heat and add enough oil to lightly coat the bottom. Heat until just at smoke point.
- Pat scallops completely dry and season both sides with salt and pepper.
- Carefully place scallops in the pan, spaced apart. Sear undisturbed until deeply golden brown, about 2 to 3 minutes.
- Flip scallops and cook for another 1 to 2 minutes.
- Reduce heat to low, add butter, and allow it to brown until nutty and fragrant.
- Spoon the browned butter over the scallops to baste, then remove from heat.
- Spoon the risotto into shallow bowls. Top each serving with 4 scallops, drizzle with browned butter, and garnish with the reserved bacon and spring onions.