Pan-Seared Scallops with Pumpkin Risotto

Ingredients

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

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...

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