Seared Scallops with Butternut Squash Risotto
This Seared Scallops with Butternut Squash Risotto recipe is a delicious, indulgent dinner with roasted squash, crispy sage, parmesan & wild mushrooms!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 2 servings
- 2 tsp olive oil
- 1 1/2 cups finely chopped butternut squash
- 2 tbsp butter, divided
- 1 cups wild mushrooms mix (cremini, shittake, oyster, etc)
- 1/2 cup dry white wine
- 3 cups chicken stock
- 4 shallots, minced
- 2 cloves garlic minced
- 3/4 cup dry arborio rice
- 2 tbsp crispy sage
- 1/4 cup grated parmesan cheese
- 10 sea scallops
- 1/2 tsp each Salt and pepper
Preheat oven to 450 F. Prepare squash and toss in olive oil. Season with a bit of salt and pepper. Roast in the oven for 30 min, stirring a couple times.
Meanwhile, melt 1 1/2 tbsp butter in a medium-sized saucepan over medium-high heat. Add mushrooms, shallots and garlic, sauteeing for 4-5 min. Add dry rice and stir.
Add wine and bring to a boil, then simmer for 4-5 min until wine reduces a bit. Add stock, about a 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Don't ever stop stirring the rice, it will start to turn creamy as stock absorbs. When the stock is almost completely absorbed, add the next 1/2 cup until finished. The rice should be al dente. Remove from heat and stir in parmesan cheese. Add salt and pepper and keep warm on low heat.
In a small frying pan, heat olive oil over high heat. When oil starts smoking, add scallops to the pan, searing for about 1 min each side. They should develop a good sear on either side. Remove scallops from pan, and wipe pan clean. Lower heat to medium. Add about 1/2 tbsp butter and once melted, add chopped sage. Saute for about 30 seconds to a minute until crispy. Remove from pan.
Serve risotto in pasta bowls. Top with roasted squash, crispy sage and seared scallops. Enjoy!