Name: Seared Scallops with Butternut Squash Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

Seared Scallops with Butternut Squash Risotto

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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.

Author: Don Nicholas
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Entrées

Ingredients

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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

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Instructions

For the Risotto:
1. 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.
2. In a large saucepan, heat 1 tbsp butter and sauté the onion and garlic until soft and translucent, about 3-4 minutes.
3. 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.
4. 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.
5. 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:
1. Season the scallops with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
2. 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.
3. Remove from the pan and garnish with fresh parsley.

Find it online: https://foodgardening.mequoda.com/recipe/seared-scallops-with-butternut-squash-risotto/