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

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