Seared Scallops Recipe
butternut squash risotto, white miso, whipped ricotta, white wine, sage
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Ingredients
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For the Seared Scallops
For the Butternut Squash Risotto
For the Whipped Ricotta
For the White Miso Sauce
Method
For the Seared Scallops
- 1
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 2
For the Butternut Squash Risotto
- 3
Prepare the Broth
In a saucepan, bring vegetable broth to a simmer and keep warm.
- 4
- 5
Cook the Risotto
Add Arborio rice to the pan, stirring frequently for about 2 minutes until the rice is lightly toasted.
- 6
Add Wine and Squash
Pour in white wine and cook, stirring, until absorbed. Then add diced butternut squash.
- 7
Incorporate Broth
Gradually add warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes.
- 8
Finish the Risotto
Once the rice is creamy and al dente, stir in Parmesan cheese and chopped sage. Remove from heat.
For the Whipped Ricotta
- 9
Prepare the Whipped Ricotta
In a bowl, combine ricotta cheese, heavy cream, lemon zest, and salt. Use a handheld mixer or whisk to whip until smooth and creamy.
For the White Miso Sauce
- 10
Prepare the Miso Sauce
In a small saucepan, whisk together white miso paste and water over low heat until smooth and heated through. Do not boil.