---
title: Scallops Over Butternut Squash Risotto
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/scallops-over-butternut-squash-risotto-5e1e3cdcc5674d5c5065b3fa"
prep time: 20 minutes
cook time: 30 minutes
time required: 50 minutes
difficulty: medium
allergens:
  - Shellfish
  - Milk
tags: []
rating: 4.5
rating_count: 3900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the rich, complex flavors; some found the lemon overpowering or wanted more seasoning in the risotto."
  - theme: Ease of prep
    text: "Risotto was time-consuming for some; consider starting it earlier and cooking scallops last."
nutrition:
  calories: 750
  protein: 26
  fat: 33
  saturated fat: 16
  carbohydrates: 93
  sugar: 8
  fiber: 7
  cholesterol: 90
  sodium: 1350
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Arborio%20Rice/scallops-over-butternut-squash-risotto.avif"
---

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. In a #large microwave-safe bowl{}, combine @mushroom stock concentrate{5%unit} and @water{4%cup} (7 cups for 4 servings); microwave until hot, ~{5%minutes}. Thinly slice @garlic{4%clove}. Halve, peel, and mince @shallot{2%unit}. Zest and quarter @lemon{2%unit} using a #zester{}. Pick @sage{½%oz} leaves from stems; thinly slice leaves.

Heat a drizzle of @vegetable oil{8%tsp}(divided) in a #large pan{} over medium heat. Add garlic and shallot. Cook until softened, ~{2%minutes}. Add @arborio rice{1.5%cup}; stir until translucent, ~{2%minutes}. Add ½ cup of the 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, ~{30%minutes}.

While the risotto cooks, toss @butternut squash{16%oz} on a #baking sheet{} with a drizzle of oil and a pinch of @salt{} and @pepper{}. Roast until browned and tender, ~{25%minutes}.

Meanwhile, pat @scallops{16%oz} dry with @paper towels{}; season generously all over with salt and pepper. Heat a large drizzle of oil in another #large pan{} over medium-high heat. Add scallops and cook until browned and cooked through, ~{5%minutes} per side. Turn off heat. Remove scallops from the pan and set aside, covered. Wipe out the pan.

Melt 2 tbsp of the @butter{4%tbsp}(divided; 3 tbsp for 4 servings) in the pan used for scallops over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, ~{3%minutes}. Stir in sage leaves and a squeeze of lemon juice. Turn off the heat; carefully transfer to a #small bowl{}. Once risotto is done, stir in roasted squash, lemon zest, @Parmesan cheese{½%cup}, 1 tbsp of the remaining butter, and a squeeze of lemon juice.

Taste and season the 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.