Seared Sea Scallops Recipe
With butternut squash risotto, an arugula and candied walnut salad, EVOO, and cranberry chutney.
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Ingredients
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Seared Sea Scallops
Butternut Squash Risotto
Arugula and Candied Walnut Salad
Cranberry Chutney
Method
Seared Sea Scallops
- 1
Butternut Squash Risotto
- 2
Prepare the Risotto
In a saucepan, heat vegetable broth and keep warm. In another pan, heat olive oil over medium heat, add onion and garlic, and sauté until translucent. Add Arborio rice and toast for 1-2 minutes. Pour in white wine and stir until absorbed. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed, about 20-25 minutes. Stir in diced butternut squash, Parmesan cheese, and season with salt and pepper.
Arugula and Candied Walnut Salad
- 3
Toss the Salad
In a large bowl, combine arugula, candied walnuts, and feta cheese. Drizzle with balsamic vinaigrette and toss gently to combine.
Cranberry Chutney
- 4
Make the Chutney
In a saucepan, combine cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the cranberries burst and the mixture thickens, about 15-20 minutes. Let cool before serving.
