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Pan-Seared Scallops with Pumpkin Risotto Recipe

Pan-Seared Scallops with Pumpkin Risotto Recipe

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Pan-Seared Scallops with Pumpkin Risotto

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Ingredients

Count

Nutrition

653

Calories

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Ingredients:

Serving

4 miniature pumpkins (preferably jack-be-little; 3 1/2 to 4 inches in diameter)
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 tbsp olive oil
3/4 cup arborio rice
1 oz grated parmigiano-reggiano (1/3 cup)
1 tbsp unsalted butter
20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
1 1/2 tbsp olive oil
3 tbsp unsalted butter
2 tbsp thinly sliced fresh sage
2 tbsp white truffle oil

Directions:

Roast miniature pumpkins: Preheat oven to 350°F.
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 return pumpkin shells to pan and keep warm, covered with foil.
Make risotto while pumpkins roast: Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.
Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.
Prepare scallops: Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).
Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute. Remove from heat and stir in truffle oil. Season with salt.
To serve: Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops. Arrange scallops around pumpkin and drizzle with sage butter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	652.82 Kcal (2733 kJ)
Calories from fat	252.07 Kcal
		% Daily Value*
Total Fat	28.01g	43%
Cholesterol	110.23mg	37%
Sodium	1369.35mg	57%
Potassium	1217.3mg	26%
Total Carbs	56.76g	19%
Sugars	7.69g	31%
Dietary Fiber	2.72g	11%
Protein	46.71g	93%
Vitamin C	15.2mg	25%
Vitamin A	0.1mg	5%
Iron	3.5mg	19%
Calcium	88.4mg	9%

Amount Per 100 g
Calories	98.74 Kcal (413 kJ)
Calories from fat	38.13 Kcal
		% Daily Value*
Total Fat	4.24g	43%
Cholesterol	16.67mg	37%
Sodium	207.13mg	57%
Potassium	184.13mg	26%
Total Carbs	8.58g	19%
Sugars	1.16g	31%
Dietary Fiber	0.41g	11%
Protein	7.06g	93%
Vitamin C	2.3mg	25%
Iron	0.5mg	19%
Calcium	13.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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