Porcini Crusted Day Boat Scallops served atop a Bacon & Roasted
Parsnip & Carrot Risotto with Saffron Cream

Serves: 4

1 olive oil
½ pound apple wood smoke bacon
1 each Clove Garlic sliced
1 large Shallot sliced
½ Cup onion
¼ Cup celery
1 Cup Arborio rice
¼ Cup diced Carrot
¼ Cup diced Parsnip
2 Cup chicken stock
2 Cup water
1 Cup Heavy Cream
2 ounces parmesan reggiano
1 Tblspn butter
Salt \ Pepper to taste

Make risotto:
Cook diced carrot and parsnips in a medium saucepan two-thirds full of
simmering water until tender, 2 to 3 minutes. Drain in a colander.

Bring stock and 2 cups water to a simmer in a small saucepan and keep
at a bare simmer. Cook bacon until rendered done; reserve oil. Sauté
garlic, shallots, onions, celery in bacon fat in a 2- to 2 1/2-quart
heavy saucepan over moderate heat, stirring occasionally, until
softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add
1 cup simmering stock and cook at a strong simmer, stirring
constantly, until stock is absorbed. Continue simmering, adding stock
1/2 cup at a time, stirring constantly and letting each addition be
absorbed before adding the next, until rice is tender and
creamy-looking but still al dente, about 18 minutes total. (There may
be broth left over.)

Remove from heat and stir in carrot and parsnips, cream, cheese, and
butter, stirring until butter is melted. Season with salt and pepper
and cover to keep warm.

Prepare scallops:
Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick
skillet over moderately high heat until hot but not smoking, then
sauté scallops, turning once, until golden brown, 2 to 4 minutes.
Place on hot plate, stamp top with porcini dust and finish in broiler
for 3 minutes.

Prepare Saffron Cream:

1/4 cup extra-virgin olive oil
1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/ pinch saffron threads

1 cup heavy cream

Garnish with micro green salad