Pan-Seared Scallops with Pumpkin Risotto

Ingredients

  • 4 miniature pumpkins (preferably Jack-Be-Little; 3 1/2 to 4 inches in diameter)

  • For risotto
    • 1 1/4 cups diced (1/4 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
    • 3/4 cup Arborio rice
    • 1 oz grated Parmigiano-Reggiano (1/3 cup)
    • 1 tablespoon unsalted butter

    For scallops
    • 20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
    • 1 1/2 tablespoons olive oil
    • 3 tablespoons unsalted butter
    • 2 tablespoons thinly sliced fresh sage
    • 2 tablespoons white truffle oil

    Description

    Active Time: 1 Hr Start To Finish: 1 Hr

    Epicurious Favicon Epicurious
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