Pan-Seared Scallops with Pumpkin Risotto

Ingredients

  • 1 oz grated Parmigiano-Reggiano (1/3 cup)
  • 1 tablespoon unsalted butter
  • 1 ¼ cups diced (¼ inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins)
  • 2 tablespoons white truffle oil
  • 2 tablespoons thinly sliced fresh sage
  • 3 tablespoons unsalted butter
  • 1 ½ tablespoons olive oil
  • + 7 more ingredients
    • 20 large sea scallops (1 ½ lb), tough muscle removed from side of each if necessary
    • ¾ cup Arborio rice
    • 1 tablespoon olive oil
    • 1 small onion, finely chopped
    • 2 cups water
    • 2 cups chicken stock
    • 4 miniature pumpkins (preferably Jack-Be-Little; 3 ½ to 4 inches in diameter)

1. Roast miniature pumpkins: Preheat oven to 350°F. 2. Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then...

View full recipe at SpringPad

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