Scallops Over Butternut Squash Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• arborio rice
  1.5 c
• butter (divided; 3 tbsp for 4 servings)
  4 tbsp
• butternut squash
  1 lb
• garlic
  4 clove
• lemon
  2 unit
• mushroom stock concentrate
  5 unit
• paper towels
• pepper
• sage
  ½ oz
• salt
• scallops
  1 lb
• shallot
  2 unit
• vegetable oil (divided)
  2.667 tbsp
• water
  4 c

🍳 Cookware

• large microwave-safe bowl
• zester
• large pan
• baking sheet
• large pan
• small bowl

1. 

   1

   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 and water (7 cups for 4 servings); microwave until hot, ⏱️ 5 minutes . Thinly slice garlic . Halve, peel, and mince shallot . Zest and quarter lemon using a zester . Pick sage leaves from stems; thinly slice leaves.

   mushroom stock concentrate: 5 unit, water: 4 c, garlic: 4 clove, shallot: 2 unit, lemon: 2 unit, sage: ½ oz
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add garlic and shallot. Cook until softened, ⏱️ 2 minutes . Add arborio rice ; 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 .

   vegetable oil: 2.667 tbsp (divided), arborio rice: 1.5 c
3. 

   3

   While the 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, ⏱️ 25 minutes .

   butternut squash: 1 lb, salt, pepper
4. 

   4

   Meanwhile, pat scallops 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.

   scallops: 1 lb, paper towels
5. 

   5

   Melt 2 tbsp of the butter 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 , 1 tbsp of the remaining butter, and a squeeze of lemon juice.

   butter: 4 tbsp (divided; 3 tbsp for 4 servings), Parmesan cheese: ½ cup
6. 

   6

   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.