Pan-Seared Scallops with Pumpkin Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 1 hr Start to finish: 1 hr Ingredients:
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 tablespoon olive oil |
3/4 cup arborio rice |
1 oz grated parmigiano-reggiano (1/3 cup) |
1 tablespoon unsalted butter |
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 |
Directions:
1. Roast miniature pumpkins: Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.)
5. 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.
6. 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).
7. 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.
8. 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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