Ingredients
For the Risotto:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup canned pumpkin puree (not pumpkin pie mix)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
- 1/2 teaspoon salt (adjust to taste)
- 4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- Fresh black pepper to taste
For the Scallops:
- 12 large sea scallops, patted dry
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Fresh parsley or chives for garnish (optional)
Instructions
In a medium saucepan, heat the vegetable broth over low heat and keep it warm while you make the risotto. Warm broth helps the rice absorb liquid evenly, making the risotto creamier.
In a large skillet or sauté pan, melt the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Add the arborio rice to the pan with the onions and garlic. Stir constantly for 1–2 minutes to lightly toast the rice and coat it with the butter and oil. This step adds depth of flavor and ensures a creamy texture later.
Add one ladle (about 1/2 cup) of warm broth to the rice. Stir frequently until most of the liquid is absorbed. Continue adding broth one ladle at a time, stirring between each addition, until the rice is tender but still has a slight bite (al dente), about 20–25 minutes total.
When the risotto is nearly done, stir in the pumpkin puree, nutmeg, sage, and salt. Cook for another 2–3 minutes to heat through and blend the flavors.
Turn off the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Adjust the seasoning with salt and freshly ground black pepper to taste. Cover and let it rest while you prepare the scallops.
Make sure your scallops are thoroughly patted dry (this helps them sear, not steam). Season both sides with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a nonstick skillet over medium-high heat. When the pan is hot and the butter is foamy, add the scallops in a single layer without crowding. Sear for 2 minutes per side, or until a golden crust forms and the scallops are opaque in the center. Don’t move them around too much—let them sit still to get that perfect crust.
Spoon the creamy pumpkin risotto onto plates or shallow bowls. Top each serving with 3 seared scallops. Garnish with chopped parsley or chives if desired. Serve immediately while everything is hot and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 475
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g