Description
A cozy autumn dish featuring seared scallops paired with creamy butternut squash risotto, evoking warmth and indulgence.
Ingredients
- 1 pound scallops
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
- 1 medium butternut squash, peeled and diced
- 1 cup Arborio rice
- 4 cups vegetable broth, heated
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh herbs (e.g., thyme or parsley) for garnish
Instructions
- In a large pan, heat olive oil and sauté chopped onion and garlic until translucent.
- Add Arborio rice and cook for a few minutes.
- Slowly add hot vegetable broth, one ladle at a time, stirring continuously until rice is creamy and al dente.
- Stir in cooked butternut squash and Parmesan cheese, season with salt and pepper.
- In a separate skillet, melt butter over medium heat until it turns golden brown and nutty in aroma for the scallops.
- Season scallops with salt and black pepper, then sear in the brown butter for about 2-3 minutes on each side until they are golden and cooked through.
- Serve the scallops on a bed of butternut squash risotto and garnish with fresh herbs. Enjoy!
Notes
For best results, don’t overcrowd the pan while searing scallops and adjust broth as needed for risotto creaminess.
