Seared Scallop with Black Risotto and Bacon

Step 1

In a medium pot, bring 3 cups chicken broth to a simmer. Stir in 1 cup risotto rice and 1 tsp squid ink, then cook over medium-low, stirring often, until creamy and tender, about 18 minutes.

Step 2

While risotto cooks, cook 4 slices bacon in a skillet over medium until crisp, about 6 minutes. Remove bacon, leaving 1 tbsp fat in the pan.

Step 3

Pat 8 scallops dry and season with salt and pepper. Sear in the hot bacon fat over high heat until golden on both sides, about 2 minutes per side.

Step 4

Slice 1 cucumber into thin rounds. Serve the risotto topped with scallops, crumbled bacon, and cucumber slices.

Step 5

Add a handful of lettuce leaves if you have them, for extra freshness.