Monday, January 17, 2011

Pumpkin Risotto with Pan seared Scallops

We love Scallops but find them on the pricey side so whenever they go on sale we snatch some up. Lucky for us that was the case a few weeks ago. My method of cooking them is usually the same, pan seared and this night was no different. There is just something about the crusty outside and the soft pillowy inside when you pan sear them.  YUM!! The last time we had them I made Scallops with Couscous, this time around I was looking for something a little richer. So while going thru my cabinets I noticed some leftover cans of pumpkin, and the wheels they were a  turnin… It took me a while to get up the courage to make risotto, creamy but not mushy, al dente but not hard… But a few years ago after once again watching my mother I got the hang of it. I hadn't made it in a while though so I was excited to make it with the pumpkin.  For this recipe I cooked the scallops right after I finished the risotto since they only take 5-7 minutes tops. I adapted this recipe from Charlie Palmer not that it needed any changing but I just didn't have fresh pumpkin so I went with the canned and it was delish!!

Pumpkin Risotto
Items needed:
Non stick skillet
Skillet ( not non stick ) 

  • 12 Scallops*****
  • 2 tbsp olive oil
  • 6 tbsp butter
  • salt
  • freshly ground pepper
  • 1 c pureed pumpkin
  • 1 medium onions, finely diced
  • 3/4 c dry Riesling
  • 1 1/2 tsp  freshly grated nutmeg
  • 6 cups low-sodium chicken broth
  • 1 1/2 c Arborio rice
  • salt/pepper to taste
  • 1/2 cup freshly shaved Parmesan Cheese and more for serving

  • In a  medium saucepan bring the chicken stock to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
  • In a medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add onions and cook over moderately high heat, about 3  minutes than add the rice and continue to cook until the onions are just translucent about 4 more minutes. Stirring frequently. 

  • Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
  • Reduce the heat to medium low and add 2 more cups of the hot stock,  one at a time until each one is absorbed about 10-12 minutes remember to keep stirring, add half of the Parmesan cheese

  • Add the pumpkin puree add the rest of the Parmesan cheese and then add the remaining 3 cups of hot stock one cup at a time stirring constantly until the rice is tender,  cook  about another 10 minutes than add the remaining butter and take off the heat
  • Meanwhile season scallops with salt, and pepper generously. In skillet, heat a mixture of 1 tbsp olive oil and 2 tbsp butter until a nice foam forms, add scallops in batches if needed so as not to over crowd pan
  • Sear on each side until a nice crust forms then flip and sear on other side until crust forms, quickly remove from pan so as not to over cook scallops.

    ***** Removing the muscle from the scallop. This small piece of flesh can be found near the edge of the scallop; carefully remove it from the main section before preparing this dish.*****

    *****Another important tip: Once you've placed the scallops in the pan, don't touch them! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Be strong!*****
    Eat and Enjoy!!!

    1 comment:

    claire said...

    i made scallops last night! looks amazing sharon!


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