This recipe is impressive enough for company but easy enough for a weeknight.
Smoky, salty bacon tastes delicious with naturally sweet foods like corn andscallops.
Here, we combined all three ingredients in this sophisticated risotto-like dish made with Arborio rice.
Credit: Photo: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
We recommend sea scallops for this recipe.
The smaller bay scallops are not large enough to get a good sear without overcooking.
Remove from heat, and take out thyme.
Cover to keep warm.
Transfer bacon to paper towels to drain, reserving drippings in skillet.
Crumble bacon, and set aside.
Place skillet with drippings over high, and add corn.
Cook, stirring often, until corn begins to char, about 4 minutes.
Using a slotted spoon, remove corn from skillet, and stir into cooked rice.
Place skillet with remaining drippings over medium-high.
Stir bacon into warm rice.
Serve scallops over creamy rice mixture sprinkled with chopped chives.
