Pan-Seared Scallops with Creamy Butternut Squash Risotto and Lemon-Sage Brown Butter

This creamy butternut squash risotto is the ultimate comfort food, featuring tender arborio rice, roasted squash and Parmesan cheese. Topped with golden pan-seared scallops and a nutty lemon-sage brown butter, it’s a dish that feels both luxurious and cozy.

Perfect for a special dinner or a quiet night in, this recipe brings together earthy squash, savory scallops and bright citrus for a balanced, satisfying meal. The risotto is cooked slowly with mushroom stock for deep flavor, while the brown butter adds a rich finish.

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Ingredients

3 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce Jumbo Sea ScallopsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. In a medium pot, bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil. Once boiling, reduce to a low simmer. Thinly slice garlic. Halve, peel and mince shallot. Zest and quarter lemon. Pick sage leaves from stems; thinly slice leaves.
2. Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring occasionally, until softened, 1-2 minutes. Add rice; cook, stirring, until translucent, 1-2 minutes. Add 1 cup hot stock. Cook, stirring, until liquid has mostly absorbed. Repeat process with remaining hot stock-adding ½ cup at a time and stirring until liquid has absorbed-until rice is al dente and creamy, 18-20 minutes. Tip: Depending on your pan, you may need a little more or less liquid; add pinches of salt throughout to ensure well-seasoned risotto.
3. While risotto cooks, toss butternut squash on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 20-25 minutes.
4. Meanwhile, pat scallops dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a second large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat. Transfer scallops to a plate; cover to keep warm. Wipe out pan.
5. Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for scallops over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, 2-3 minutes. Stir in sage leaves and a squeeze of lemon juice. Carefully transfer to a small bowl.
6. Once risotto is done, stir in roasted squash, lemon zest, Parmesan, 1 TBSP butter and a squeeze of lemon juice. Taste and season risotto with salt, pepper and more lemon juice if desired. Divide risotto between bowls and top with scallops. Drizzle with sage brown butter. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn squash or pumpkin. Just adjust roasting time as needed until tender.

How do I know when the scallops are fully cooked?

Scallops are fully cooked when they reach an internal temperature of 145°F. They should be opaque and firm to the touch.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and omit the Parmesan or use a vegan Parmesan substitute. The flavor will change slightly.