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Seared Scallops with Butternut Squash Risotto and Sage
Seared Scallops with Butternut Squash Risotto and Sage

Seared Scallops with Butternut Squash Risotto and Sage
A sophisticated dish featuring perfectly seared scallops paired with a creamy butternut squash risotto, enhanced by the earthy aroma of fresh sage.
Seared Scallops with Butternut Squash Risotto and Sage
Ingredients:
1
Servings
  • 150
    g
     scallop
  • 200
    g
     butternut squash
  • 100
    g
     arborio rice
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 5
    g
     sage
  • 20
    ml
     olive oil
  • 50
    g
     shallot
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Seared Scallops with Butternut Squash Risotto and Sage
Instructions:
  1. Dice the butternut squash into small cubes.
  2. Heat olive oil in a pan over medium heat, add diced shallot and cook until translucent.
  3. Add arborio rice to the pan, stirring to coat with oil, and cook for about 2 minutes.
  4. Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed before adding more.
  5. In a separate pan, sear scallops in olive oil over high heat for about 2 minutes on each side until golden brown.
  6. Stir in butternut squash cubes into the risotto, cooking until tender.
  7. Mix in grated parmesan cheese and chopped sage into the risotto, stirring until creamy.
  8. Serve the risotto topped with seared scallops and garnish with fresh sage leaves.
Nutrition Per Serving 1055 g Per 100g
Energy 1028.4 kcal 97 kcal
Protein 57.7 g 5.5 g
Fibre 9.4 g 0.9 g
Salt 5.5 g 0.5 g
Sugar 11.3 g 1.1 g
Carbohydrates 125.9 g 11.9 g
Fat 32.7 g 3.1 g
  • 150
    g
     scallop
  • 200
    g
     butternut squash
  • 100
    g
     arborio rice
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 5
    g
     sage
  • 20
    ml
     olive oil
  • 50
    g
     shallot
1
Servings
0

Dice the butternut squash into small cubes.

Heat olive oil in a pan over medium heat, add diced shallot and cook until translucent.

Add arborio rice to the pan, stirring to coat with oil, and cook for about 2 minutes.

Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed before adding more.

In a separate pan, sear scallops in olive oil over high heat for about 2 minutes on each side until golden brown.

Stir in butternut squash cubes into the risotto, cooking until tender.

Mix in grated parmesan cheese and chopped sage into the risotto, stirring until creamy.

Serve the risotto topped with seared scallops and garnish with fresh sage leaves.

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