Scallops* Recipe
Butternut Squash Risotto | Parmesan | Bacon Jam | Butternut Squash Purée | Spiced Pepita
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Butternut Squash Purée
In a pot of boiling salted water, cook the diced butternut squash until tender, about 15 minutes. Drain and blend until smooth. Season with salt and set aside.
- 2
Make the Risotto
In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Add the Arborio rice and toast for 2 minutes. Gradually add the vegetable broth, one ladle at a time, stirring frequently until absorbed. Continue adding broth until the rice is creamy and al dente, about 20 minutes. Stir in the butternut squash purée and Parmesan cheese. Season with salt and pepper to taste.
- 3
Cook the Scallops
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan.
- 4
Serve
On a plate, spoon the butternut squash risotto. Place the seared scallops on top, drizzle with bacon jam, and sprinkle with spiced pepitas. Enjoy!
