| Ingredients: |
1 cup butternut squash, peeled, seeded and diced 1/4 inch
4 cups chicken stock, warm
1 small onion, finely chopped
3 tablespoons olive oil, divided
1 cup Arborio rice
1/2 cup parmesan cheese, grated
2 tablespoons unsalted butter
30 large scallops
4 tablespoons unsalted butter, room temperature
8 fresh sage leaves, julienned (cut into thin strips)
salt and pepper for seasoning
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| Directions: |
1. Cook diced squash in water, or steam until tender, about 2 to 3 minutes. Drain and keep warm.
2. Cook onion in 1 tablespoon olive oil. Add rice, and coat with the oil and onion mixture. Add 1 cup stock and reduce. Add the remaining stock, 1/2 cup at a time, reducing after each addition. Stir constantly, adding the stock and reducing, until rice is tender and creamy looking, about 15 minutes. Rice should have a slight bite.
3. Remove the pan from heat and add the diced squash, parmesan cheese and 2 TBS butter. Season with salt and pepper. Stir until butter is melted. Cover and keep warm. (This dish of seasoned Arborio rice is called risotto.)
4. Pat scallops dry and season with salt and pepper. Heat remaining 2 tablespoons olive oil in a large pan and sear scallops on both sides. Remove from pan and keep warm.
5. To the pan, add 4 tablespoons butter and brown. Add the fresh sage. Place risotto in 6 serving bowls. Place 5 scallops on top of each and drizzle with the sage butter.
Serves 6. |