Creamy Rice with Scallops (Print Version)
# Ingredients:
→ Rice Base
01 -
2 cups uncooked Arborio rice
02 -
4 cups chicken broth
03 -
1 cup water
04 -
1 thyme sprig
05 -
2 tablespoons unsalted butter
06 -
1 cup half-and-half
→ Toppings
07 -
4 thick-cut bacon slices
08 -
2 cups fresh yellow corn kernels (about 3 ears)
09 -
1½ pounds dry sea scallops
10 -
2 tablespoons chopped fresh chives
→ Seasonings
11 -
1¾ teaspoons kosher salt, divided
12 -
½ teaspoon black pepper, divided
# Instructions:
01 -
Bring rice, broth, water to boil. Add thyme, butter, 1½ teaspoons salt, ¼ teaspoon pepper. Simmer covered 15 minutes until tender. Remove thyme, stir in half-and-half.
02 -
Cook bacon until crisp, about 10 minutes. Remove, crumble, and reserve drippings.
03 -
Cook corn in bacon drippings over high heat until charred, about 4 minutes. Add to rice.
04 -
Season scallops with remaining salt and pepper. Sear in bacon drippings 1 minute per side until charred.
05 -
Stir bacon into rice. Serve scallops over rice and sprinkle with chives.
# Notes:
01 -
Use dry sea scallops for best searing
02 -
Fresh corn works better than frozen
03 -
Pat scallops dry before searing