Ingredients:
- 1 lb sea scallops
- 2 cups butternut squash, diced
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 4 tbsp unsalted butter
- Salt and pepper to taste
- Olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
1. Start by preparing the butternut squash. Preheat the oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes or until tender. Set aside.
2. In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
3. In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and garlic, sauté until fragrant.
4. Add the Arborio rice to the skillet and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the warm broth to the skillet, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in the roasted butternut squash and grated Parmesan cheese into the risotto. Season with salt and pepper to taste. Keep warm while preparing the scallops.
8. Pat the scallops dry with paper towels and season both sides with salt and pepper.
9. In another skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Once the butter starts to brown, add the scallops to the pan.
10. Cook the scallops for about 2-3 minutes on each side until they are golden brown and opaque in the center.
11. To serve, spoon the butternut squash risotto onto plates and top with the brown butter scallops. Drizzle any remaining brown butter over the scallops.