Pan Seared Scallops with Pumpkin Risotto

Name: Pan Seared Scallops with Pumpkin Risotto
Yield: 4.0
Ingredients: 1.25 cup Peeled And Seeded Fresh Sugar Pumpkin; 2.0 cup Chicken Stock; 2.0 cup Water; 1.0 Small Onion; 1.0 tablespoon Olive Oil; 0.75 cup Arborio Rice; 1.0 ounce Grated Parmigiano Reggiano; 1.0 tablespoon Unsalted Butter For Scallops; 29.0 Large Sea Scallops If Necessary; 1.5 tablespoon Unsalted Butter; 2.0 tablespoon Unsalted Butter; 2.0 tablespoon Thinly Sliced Fresh Sage; 2.0 tablespoon White Truffle Oil; Roast Miniature Pumpkins

Pan Seared Scallops with Pumpkin Risotto — a community recipe on Potlikkr.

🍽 Serves 4.0

🍝

Ingredients

1.25 cup Peeled And Seeded Fresh Sugar Pumpkin
2.0 cup Chicken Stock
2.0 cup Water
1.0 Small Onion

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Method (preview)

1
Preheat oven to 350F.
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

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