Seared Sea Scallops with Butternut Squash Risotto - Santa Monica Seafood Market & Cafe

Ingredients

• 1.5 lb Sea Scallops
• 4 Tbsp. olive oil
• 1 ea butternut squash, peeled and cubed into small pieces
• 1 cup onions, finely chopped
• 3 ea whole garlic clove, finely minced
• 1 cup dry white wine
• 1 1/2 tsp nutmeg, freshly grated
• 1 tsp salt and freshly ground black pepper
• 7 cups hot vegetable or chicken broth
• 5 Tbsp. unsalted butter
• 1 Tbsp. salted butter
• 2 cups arborio rice
• 1/2 cup Parmesan cheese, grated