Scallop, Smoked Bacon, Pea and Basil Risotto

Submitted by Matt Golinski | Print this page
Aclaimed Chef and Food and Food Tourism Ambassador to the Gympie region, Matt Golinski has a passion for local food.

Serves 4


1 cup Arborio Rice

2 cups Chicken Stock

1 onion, diced

1 clove garlic, peeled and sliced

500gm Tin Can Bay scallops

200gm smoked bacon, cut into batons

1 cup fresh peas

½ cup pea tendrils

40gm Parmesan, finely grated

1 cup basil leaves

100ml extra virgin olive oil

salt and pepper



Blanch half of the basil in boiling water for 1 minute and refresh in iced water.

Squeeze dry and blend in a food processor with the 100ml of olive oil.

Transfer to a sieve lined with muslin cloth hanging over a deep bowl and allow to drain until all of the oil has passed through. Refrigerate until needed.

Sauté the onion, garlic and bacon in olive oil until soft.

Add the rice and stir over a low heat for 5 minutes.

Bring the chicken stock to the boil and add half to the rice.

Continue to stir over a low heat, adding the rest of the stock a little at a time as it is absorbed.

In the last five minutes of cooking add the peas, half of the basil and the Parmesan to the rice.

In a hot pan, sear the scallops quickly on both sides.

Season the risotto with salt and pepper and divide between four bowls.

Arrange the scallops on top, garnish with the pea tendrils and drizzle with the basil oil.

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