Scallops Over Butternut Squash Risotto

🥘 Ingredients

• arborio rice
  1 c
• butter
  2 tbsp
• butternut squash
  1 unit
• garlic (thinly sliced)
  2 cloves
• lemon (zested and quartered)
  1 unit
• mushroom stock concentrate
  1 unit
• parmesan cheese
  ¼ cup
• sage (leaves picked and thinly sliced)
  1 unit
• scallops
  ½ lb
• shallot (halved, peeled, and minced)
  1 unit
• vegetable oil
  1 tbsp

🍳 Cookware

• large bowl
• large pan
• baking sheet
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. In a large bowl , combine mushroom stock concentrate and 4 cups water; microwave until hot, ⏱️ 3 minutes . Prepare garlic , shallot , lemon , and sage .

   mushroom stock concentrate: 1 unit, garlic: 2 cloves (thinly sliced), shallot: 1 unit (halved, peeled, and minced), lemon: 1 unit (zested and quartered), sage: 1 unit (leaves picked and thinly sliced)
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add garlic and shallot. Cook until softened, ⏱️ 1 minutes . Add arborio rice ; stir until translucent, ⏱️ 1 minutes . Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, ⏱️ 25 minutes .

   vegetable oil: 1 tbsp, arborio rice: 1 c
3. 

   3

   While risotto cooks, toss butternut squash on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, ⏱️ 20 minutes .

   butternut squash: 1 unit
4. 

   4

   Meanwhile, pat scallops dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a second large pan over medium-high heat. Add scallops and cook until browned and cooked through, ⏱️ 3 minutes per side. Turn off heat. Remove scallops from pan and set aside, covered. Wipe out pan.

   scallops: ½ lb
5. 

   5

   Melt 2 tbsp butter in pan used for scallops over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, ⏱️ 2 minutes . Stir in sage leaves and a squeeze of lemon juice. Turn off heat; carefully transfer to a small bowl . Once risotto is done, stir in roasted squash, lemon zest, parmesan cheese , 1 tbsp butter, and a squeeze of lemon juice.

   butter: 2 tbsp, parmesan cheese: ¼ cup
6. 

   6

   Taste and season risotto with salt, pepper, and more lemon juice if desired. Divide between bowls and top with scallops. Drizzle with brown butter. Serve with any remaining lemon wedges on the side.