Seared U-8 Scallops Recipe

Directions

1. 1

   Prepare the Butternut Squash

   Peel, seed, and dice the butternut squash into small cubes. In a medium saucepan, add the diced squash with enough water to cover it. Bring to a boil and cook until tender, about 10-15 minutes. Drain and mash slightly. Set aside.

2. 2

   Make the Risotto

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes. Add the Arborio rice and stir for 1-2 minutes until lightly toasted. Pour in the white wine and let it simmer until absorbed.

3. 3

   Add the Chicken Stock

   Gradually add the chicken stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the mashed butternut squash and Parmesan cheese. Season with salt and pepper to taste.

4. 4

   Prepare the Prosciutto

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the slices of San Daniele Prosciutto and cook until crispy, about 2-3 minutes per side. Remove and set on paper towels to drain excess fat.

5. 5

   Sear the Scallops

   Pat the U-8 scallops dry with a paper towel. Season with salt and pepper. In a clean skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over high heat. Once hot, add the scallops to the pan, searing for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Wilt the Watercress

   In the same skillet used for the scallops, add the watercress and sauté briefly until just wilted, about 1 minute. Season lightly with salt.

7. 7

   Plate the Dish

   On a plate, serve a generous scoop of butternut squash risotto. Top with seared scallops, a handful of wilted watercress, and garnish with crispy prosciutto. Serve immediately.