Seared Scallops with Butternut Squash Risotto - Food Gardening Network
Origin Story: Fresh scallops from the New England coast are a winter staple in our kitchen. Pairing them with a creamy, earthy butternut squash risotto brings t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodgardening.mequoda.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Ladle
- Wooden spoon
- Skillet
- Stove
- Measuring spoon
Ingredients
- 8 large sea scallops, cleaned and patted dry
- 2 tbsp butter
- 1 tbsp olive oil
- Salt
- pepper
- Fresh parsley, for garnish
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 1 cup Arborio rice
- 4 cups chicken broth (or vegetable broth)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
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