Place a medium saucepan over medium-high heat. After the pan is hot, add the olive oil and bacon. Saute for 30 seconds, and then add the shrimp and scallops. Stir to keep from sticking, and cook for 1 1/2 to 2 minutes. Add the risotto, chicken stock, crabmeat, tomatoes, corn, spinach, salt and pepper. Delicately stir the ingredients together, best done with a wooden spoon. Now turn the heat to medium-low, and cook until the stock has cooked away, about 2 minutes. Add cheese and butter stir for 1 minute. Serve in a pasta bowl.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Jason Smith, Black Pelican Seafood
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