Scallops and Squid Ink Orzo Risotto

3 Scallops
75g Orzo
200ml Chicken Stock
2 sachets Squid Ink (16ml)
1 rasher Bacon
Seasoning

Start off by chopping the bacon into small dice and scoring the scallops on both sides. In a wok sear the scallops on either side and leave to rest in a warm place (I used the oven on 80c). in the same pan, fry the bacon dice until browned.

Add the orzo and cook for about 30 seconds and then add half of the chicken stock. Cook until the liquid has disappeared. Add the other half of the stock along with the squid ink and repeat the process. Finally plate up and put the scallops on top of the ‘risotto’.