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

This dish is a celebration of rich, layered flavors and textures. Tender, pan-seared scallops with a golden crust rest on a bed of velvety butternut squash risotto. The risotto, made with arborio rice and slowly infused with mushroom stock, gets a sweet and earthy boost from roasted squash. A drizzle of sage brown butter, brightened with lemon, ties everything together in nutty, herbaceous splendor.

Every element is designed to pack in as much decadent flavor as possible, yet the recipe is straightforward enough for a special home-cooked meal. Whether you’re impressing guests or treating yourself, this dish delivers a truly luxurious experience.

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Ingredients

3 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 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 ScallopsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable 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 an oven rack to the top position and preheat to 450°F. Wash and dry all produce. In a large microwave-safe bowl, combine the mushroom stock concentrates with 4 cups water (7 cups for 4 servings). Microwave until hot, about 3-5 minutes. Thinly slice the garlic. Halve, peel and mince the shallot. Zest the lemon, then quarter it. Pick the sage leaves from the stems and thinly slice them.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced garlic and minced shallot; cook until softened, about 1-2 minutes. Add the arborio rice and stir until translucent, about 1-2 minutes. Add ½ cup of the hot stock and stir until the liquid is mostly absorbed. Continue adding the remaining stock ½ cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next, until the rice is al dente and the mixture is creamy, about 25-30 minutes.
3. While the risotto cooks, toss the butternut squash on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, about 20-25 minutes.
4. Meanwhile, pat the scallops dry with paper towels and season generously all over with salt and pepper. Heat a large drizzle of vegetable oil in a second large pan over medium-high heat. Add the scallops and cook until browned and cooked through, about 3-5 minutes per side. Turn off the heat, transfer the scallops to a plate and cover to keep warm. Wipe out the pan.
5. Melt 2 tablespoons of butter (3 tablespoons for 4 servings) in the same pan used for the scallops over medium heat. Cook, stirring, until the butter is foamy and flecked with amber brown bits, about 2-3 minutes. Stir in the sliced sage leaves and a squeeze of lemon juice. Turn off the heat and carefully transfer the brown butter to a small bowl.
6. When the risotto is done, stir in the roasted squash, lemon zest, Parmesan cheese, the remaining 1 tablespoon of butter and a squeeze of lemon juice. Taste and adjust seasoning with salt, pepper and additional lemon juice if desired. Divide the risotto between bowls, top with the seared scallops and drizzle with the lemon-sage brown butter. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different stock instead of mushroom stock?

Yes, you can substitute with vegetable or chicken stock, but the mushroom stock adds a deep umami flavor that complements the butternut squash and sage beautifully.

How do I know when the risotto is done?

The risotto is ready when the rice is al dente (tender but with a slight bite) and the mixture is creamy, not soupy. This usually takes 25-30 minutes of gradual stock addition.

Can I prepare any components ahead of time?

You can roast the butternut squash and make the brown butter sauce in advance. Reheat the squash before stirring into the risotto and gently rewarm the brown butter before drizzling.