Pumpkin Risotto with Seared Scallops

This impressive dish pairs creamy, seasonal risotto with perfectly seared scallops.

What You’ll Need

For the Risotto:

• 4 cups vegetable stock (kept warm)
• 1 tablespoon of the total olive oil
• 1 shallot, minced
• 1 clove garlic, minced
• 121​ cups Arborio rice
• $1/2$ cup dry white wine (like Pinot Grigio)
• 1 cup canned pumpkin puree (not pie filling)
• 2 cups raw spinach
• 1 tablespoon of the total unsalted butter
• $1/2$ cup grated Parmesan cheese
• $1/4$ teaspoon freshly ground ginger
• Salt and pepper to taste

For the Scallops:

• 1 pound jumbo scallops
• 1 tablespoon of the total olive oil
• 1 tablespoon of the total unsalted butter
• Salt and pepper to taste

Instructions

Part 1: Make the Risotto

1. Sauté Aromatics: In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic and cook for 3–4 minutes until they soften.
2. Toast the Rice: Add the Arborio rice to the pot. Stir continuously for about 1 minute to lightly toast the grains.
3. Deglaze: Pour in the white wine. Cook, stirring often, until the wine is completely absorbed.
4. Add Stock: Add about 3 cups of the warm vegetable stock—just enough to cover the rice. Cook and stir until almost all the liquid is absorbed. Repeat this process with the remaining 1 cup of stock, stirring until the rice is tender but still has a slight chew (al dente). This step takes about 20–25 minutes total.
5. Finish the Risotto: Remove the pot from the heat. Stir in the pumpkin puree and the spinach until the spinach wilts. Stir in the butter, Parmesan cheese, and ginger until the risotto is wonderfully creamy. Taste and season with salt and pepper.

Part 2: Sear the Scallops

1. Dry & Season: Pat the scallops very dry with paper towels—this is the secret to a great crust! Season both sides generously with salt and pepper.
2. Sear: Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over high heat until it’s shimmering. Place the scallops in a single layer. Cook, without moving them, for 1​ to $2$ minutes until a deep golden-brown crust forms.
3. Baste & Finish: Add the remaining 1 tablespoon of butter to the skillet. Flip the scallops and cook for just 30–90 seconds more until the centers are opaque.

Part 3: Serve

Spoon the creamy risotto onto plates. Top each portion with 2–3 seared scallops. Sprinkle with more cheese if you like, and enjoy!