Ingredients
Method
1.Mash together the butter, thyme and lemon zest. Heat half the flavoured butter in a large saucepan or heavy frying pan, and gently saute the onion, garlic and bacon for about 4-5 minutes until just coloured.
2.Add the rice and cook for 2-3 minutes to coat the grains in the butter and toast them slightly.
3.Gradually add the hot stock 1 cup at a time, cooking gently and stirring, until the moisture is absorbed – this should take about 10-12 minutes and the grains should be al dente.
4.Gently stir in the cream and parmesan and season to taste.
5.Meanwhile, heat the remaining flavoured butter and saute the scallops for about 2-3 minutes until they are puffed and translucent.
6.Serve the fluffy risotto in warmed shallow bowls and top with lemon and thyme scallops. Drizzle over all the delicious cooking juices.
