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

This dish is a celebration of rich, decadent flavors. Pan-seared scallops achieve a gorgeous golden crust while staying tender inside, perched atop a velvety butternut squash risotto. The risotto is infused with Parmesan and lemon zest for brightness, then finished with a nutty sage brown butter that ties everything together.

Every element is designed to maximize flavor-from the slow-stirred arborio rice to the roasted squash folded in at the end. A drizzle of brown butter with fresh sage and lemon adds a final touch of elegance. One bite and you’ll be hooked.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 unit Veggie 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 rack to upper position and preheat oven to 450°F. Wash and dry all produce. In a large microwave-safe bowl, combine 5 cups water and stock concentrates; microwave until hot, about 5 minutes. Thinly slice garlic. Halve, peel and mince shallot. Zest 1 tsp zest from lemon; quarter lemon.
2. Heat a drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook until softened, 1-2 minutes. Add rice and stir until translucent, 1-2 minutes. Add stock mixture to pan, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until rice is al dente and creamy, 30-35 minutes.
3. Meanwhile, pick sage leaves from stems; thinly slice leaves. Toss squash on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 15-20 minutes.
4. Meanwhile, pat scallops dry with paper towels and season generously all over with salt and pepper. Heat a large drizzle of oil in a separate large pan over medium-high heat. Add scallops and cook until browned and just firm, 3-5 minutes per side. Remove from pan and set aside, covered, to keep warm. Wipe out pan.
5. Melt 2 TBSP butter in same pan used to cook scallops over medium heat. Cook, stirring often, until butter is foamy on top and flecked with amber brown bits, about 3 minutes. Stir in 1 tsp sage and a squeeze of lemon juice. Carefully transfer to a small bowl. Once risotto is al dente, stir in squash, lemon zest, Parmesan, 1 TBSP butter and a squeeze of lemon juice.
6. Taste and season risotto with salt, pepper and more lemon juice if needed. Divide between bowls. Top with scallops. Drizzle with brown butter. Garnish with remaining sage (to taste). Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely and pat very dry before cooking to avoid excess moisture.

Can I substitute butternut squash with another vegetable?

You can use cubed pumpkin or sweet potato; roasting time may vary slightly.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente) and the mixture should be creamy, not soupy.