Seared Scallops and Raisin Bacon Jam on a bed of Saffron Risotto

Serves: 4
Time: 30-45 mins.


  • Raisin Bacon Jam

  • 12 oz. bacon
  • 1 cup sliced red onion
  • 1 cup sliced yellow onion
  • 1/3 cup brown sugar
  • 1/2 tsp. allspice
  • 1 tsp. cocoa
  • 1/2 cup Sun-Maid Natural Raisins
  • 1/8 tsp. cayenne pepper
  • 4-6 cloves garlic
  • 1/2 cup apple juice
  • 1/2 cup red wine
  • 1 Tbsp. balsamic vinegar

  • Saffron Risotto

  • 1 Tbsp. unsalted butter
  • 1 medium onion, chopped
  • 1 1/2 cups Italian Arborio rice
  • 1/2 cup dry white wine
  • 1/2 tsp. saffron
  • 4 1/2 cups well-seasoned fish stock, hot

  • Scallops

  • 2 tsp. butter
  • 12 scallops


    For Raisin Bacon Jam
    - In a small pot, cook the bacon until done but not too crispy. Remove from pan and set aside. Drain all but 1 Tbsp. of grease.
    - Add onions and cook uncovered over med-low heat 10 mins. Stir often.
    - Add brown sugar, allspice, cocoa, raisins, and cayenne pepper. Cook covered on low for 10 mins.
    - Add garlic and cook another 5 mins. covered.
    - Add apple juice, red wine, and balsamic vinegar. Cook for 30 mins. covered on med-low.
    - Remove from heat and cool slightly.
    - Place bacon jam in a food processor. Pulse on low for 20 secs.

    For Scallops
    - Before searing scallops, pat them dry.
    - In a skillet, sear scallops with butter for 2 mins. per side until they brown and split.
    - Plate warm scallops. Top with warm bacon jam.
    - Serve over risotto.

    For Saffron Risotto
    - Put saffron in a small dish and add 1 cup of stock. Set aside.
    - Heat butter in 3 qt. saucepan. Add onion and sauté over med. heat until translucent.
    - Stir in rice and cook until grains turn white. Add wine and cook, stirring, for 5 mins. ‘til wine evaporates.
    - Stir in ½ cup of stock and cook on low. Once evaporated, add saffron stock from earlier. Stir frequently.
    - Keep adding stock, (½ cup at a time) stirring frequently, until rice is slightly tender. You might not use all the stock.
    - Keep cooking, stirring gently, for 3-5 mins. ‘til rice is al dente. Add some stock if necessary. Season with salt. Serve.