Seared Scallops with Roasted Butternut Squash and Sausage Risotto

Thursday, October 10, 2013

Uhhhnnnn. Real.




I'm officially infatuated with butternut squash (really, it's re-infatuated because this happens every October).  Like obsession times three hundred eighty-two.   And sage.  And  risotto.  And scallops.  Okay, if we're being honest, this whole damn dish.  It should be fall's new mascot.

Maybe it has something to do with the fact that it's rich, creamy, decadent, and so far from the list of foods I should be eating it might as well be coated in chocolate and drizzled with bacon grease. 

I might be on to something with the bacon grease.


 I'm never going to fit in my wedding dress.   


I thought I had made the my magnum opus of risotto ever when I made the Shrimp, Herb, and Spring Vegetable Risotto.  Can I just say that this risotto made me question everything I know about life.  Or maybe, it just means I need to make a risotto for each season.

That's the best idea I've had all week.  Up next, winter.


Good thing too, if keep making risotto (which, of course, means I'll keep eating risotto), I'm going to need the luxury of a few months of over-sized sweaters and jeggings. 

And a treadmill.



Seared Scallops with Roasted Butternut Squash and Sausage Risotto
Serves:  4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time:  1 hour

Ingredients
1/2 pound Italian sausage*
2 pounds of diver scallops
1 butternut squash 
3 shallots, diced 
1 1/2 cup arborio rice 
4 cups of chicken broth 
1 cup of apple cider
1 cup of white wine
3 cloves of garlic minced
2 tablespoons of olive oil
1 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 teaspoon of pepper

Directions: 
Preheat oven to 425 F.  Peel, slice, and de-seed butternut squash.  Toss with 1 tablespoon of olive oil, season with salt and pepper and roast for 30 to 35 minutes. 
 
Meanwhile, in saucepan, mix together chicken broth and cider. Reduce to low to keep warm. In a large flat bottom skillet with raised sides (minimum 3 inches), heat  1 tablespoon of olive oil over high heat.  Add sausage and cooked until crumbled and browned, about 5 to 8 minutes.  Remove sausage and set aside.    Throw in shallots and sauté for 5 minutes. Add garlic and cook for 1 minute. Add rice, 1 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1 more tablespoon of olive oil, stir to coat rice with the olive oil and cook for 3 to 5 minutes. Add wine and cook until nearly evaporated, stirring constantly. Add 1 cup of broth and cook until mostly absorbed, stirring constantly. Continue to add broth 1/2 a cup at a time, stirring constantly until broth is nearly absorbed (about 20 to 25 minutes total).    About half way through add the fresh chopped sage.  Stir in butternut squash and sausage after the final 1/2 cup of broth.  Turn heat off, cover and let stand for three minutes to five minutes to reheat squash and sausage. Season with salt and pepper to taste.

Heat a large skillet over high heat.   Add olive oil and allow oil to heat for a couple of minutes. Dry scallops by patting them with a towel or paper towel. Season with salt and pepper.   Add scallops to hot skillet, being careful to leave at least an inch perimeter around each scallops (and don't touch them once they hit the pan). Sear scallops 2 to 4 minutes per side, depending on thickness. Remove from skillet and serve immediately with Roasted Butternut Squash and Sausage Risotto.

* Sage sausage would also be really good.  

3 comments:

  1. Hey April! I'm going to make this for dinner tonight :) I just wanted to double check on the garlic - did you use 3 cups of fresh garlic minced or did you use the jar of minced garlic to measure? Thanks!

    ReplyDelete
    Replies
    1. That was a typo - three cloves of garlic. Oh that would have been awful. Sorry!!

      Delete
  2. Made this for dinner this evening. It is a phenomenal dish! The flavors blended beautifully. This will definitely be filed as a "Company Fare" meal.

    ReplyDelete

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