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Origin Story: Fresh scallops from the New England coast are a winter staple in our kitchen. Pairing them with a creamy, earthy butternut squash risotto brings together the bounty of the sea and the comforting flavors of winter squash.
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Seared Scallops with Butternut Squash Risotto
It is a luxurious and flavorful dish that combines creamy butternut squash risotto with perfectly seared scallops. The risotto is made with tender roasted butternut squash, creamy Parmesan cheese, and a hint of white wine, creating a rich and comforting base. The scallops are seared to golden-brown perfection, offering a delicate and sweet contrast to the savory risotto. Garnished with fresh parsley, this dish is a delightful blend of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
- For the Scallops:
- 8 large sea scallops, cleaned and patted dry
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
- For the Butternut Squash Risotto:
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 1 cup Arborio rice
- 4 cups chicken broth (or vegetable broth)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- For the Risotto:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and golden. Set aside.
- In a large saucepan, heat 1 tbsp butter and sauté the onion and garlic until soft and translucent, about 3-4 minutes.
- Add the Arborio rice and stir to coat the grains in the butter. Cook for 1-2 minutes, then pour in the white wine. Stir constantly until the wine is mostly absorbed.
- Gradually add the broth, one ladleful at a time, stirring frequently. Wait until the broth is absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender.
- Stir in the roasted butternut squash and Parmesan cheese. Add the remaining butter and season with salt and pepper to taste. Keep warm while preparing the scallops.
- For the Scallops:
- Season the scallops with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
- Once the butter is melted and sizzling, add the scallops. Sear for 2-3 minutes on each side, until they develop a golden-brown crust and are just opaque in the center. Be careful not to overcook.
- Remove from the pan and garnish with fresh parsley.
Serving Suggestions: Serve the seared scallops over the creamy butternut squash risotto, alongside steamed asparagus and a pear and walnut salad for a perfect balance of flavors and textures.
Beverage Pairing: A buttery Chardonnay pairs wonderfully with the scallops and risotto, while hot spiced cider offers a cozy non-alcoholic option.
