Pan Seared Scallops with Creamy Risotto

I was flipping through a cooking magazine when I came across a recipe for Risotto and it got me thinking..... But what to make with the risotto was the question?? So I immediately thought of scallops all right they were on sale this week and who doesn't love a sale and yes that made my decision that much easier.... So I asked my husband if he had any ideas and he mentioned scallops wrapped in bacon one of his favorites, and I thought how about a twist on that idea. So here it is my twist on Scallops wrapped in bacon with Creamy Risotto.

Pan Seared Scallops with Creamy Risotto 

Items needed:

small saucepan~broth

saute pan~risotto

8 in skillet, make sure it is NOT nonstick~scallops

• 1 c risotto
• 3 c chicken stock
• 1 stick  butter, divided
• 1 shallot, diced
• 1/4 c dry white wine
• 1 lb scallops, * see note below
• salt and pepper
• garlic powder
• 8 slices bacon, cut into 1/2 in pieces

• Over low to medium heat saute bacon pieces in saute pan until nice and crispy, set aside,  reserving 2 tbsp bacon grease in pan.
• Meanwhile heat small sauce pan with chicken broth to a boil then turn down heat to low and keep warm to add to risotto later
• Add shallots to bacon grease and saute until translucent about 3 minutes, add risotto and 1 tbsp butter and saute 2 minutes
• Slowly start adding chicken broth to risotto one ladle at a time until absorbed, stirring frequently. About 25 minutes. Season with salt and pepper to taste . If needed add more than the 3 cups of broth if you feel it is still to dry
• Season scallops with salt, pepper and garlic powder generously. In skillet, heat a mixture of 1 tbsp olive oil and 2 tbsp butter until a nice foam forms, add scallops in batches if needed so as not to over crowd pan
• Sear on each side until a nice crust forms flip and sear the other side until crust forms, quickly remove from heat taking care not to over cook 

Serve scallops with risotto and ENJOY!!!!

***** Removing the muscle from the scallop. This small piece of flesh can be found near the edge of the scallop; carefully remove it from the main section before preparing this dish.*****