Scallop Bacon Pumpkin Risotto

1. Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.7 ½ cups vegetable stock
2. Heat the oil in a large pan over medium heat. Add the chopped bacon and cook over medium-high heat until crispy.2 tablespoons olive oil6 strips thick cut bacon
3. Use a slotted spoon to remove the bacon from the pan, leaving the oil and any bacon grease behind.
4. Add the chopped onions to the bacon grease and cook for 5 minutes until softened but not colored.1 large onion
5. Add the diced pumpkin and cook for 6-7 minutes until it has softened. Stir the pumpkin often, so it starts to break down slightly.3 ½ cups diced pumpkin
6. Add the minced garlic, then cook until fragrant (about a minute)2 cloves garlic, minced
7. Add the rice, stir to coat in the oil, then cook for 2 minutes.2 cups risotto rice
8. Add the wine and allow it to bubble and evaporate.½ cup white wine
9. Add enough broth to cover the rice and stir.
10. Keep adding an extra 1 cup of broth at a time as the previous amount is absorbed. Stir frequently, especially towards the end of cooking. (see note 6)
11. Once the rice is cooked, add the butter, then stir vigorously for a minute. Set the risotto to the side to rest while you cook the scallops. 3 tablespoons butter

To cook the scallops

1. Ensure the scallops are dry by patting them with a paper towel to remove any moisture. 16 raw scallops
2. Heat the oil in a large skillet/frying pan over medium-high heat.1 tablespoon olive oil
3. Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan in a single layer. salt
4. Cook the scallops for 90 seconds on one side, then flip the scallops and cook for 60 seconds. Remove from the pan and set to one side. Add the butter to the same pan, scraping up any bits left from the scallops.2 tablespoons butter

To finish the dish

1. Check the seasoning on the risotto and adjust to taste.
2. Serve the risotto into bowls then sprinkle over the cooked bacon. Add 4 scallops to each bowl and drizzle over the melted butter from the scallop pan.