U10 scallops are seared in butter, then served with a butternut squash risotto, pickled apples & fennel, and pumpkin seeds. It’s important to get “dry packed” scallops- meaning they aren’t treated with any preservatives, it makes for a better tasting scallop both in flavor and texture. This is a wonderful fall seafood recipe that packs a serious punch.
yields 2 plates
Here are your fall pickles. Keep a jar of this around, not only for this dish- the pickles make a great ham sandwich addition. Made in advance.
Butternut Squash Sauce is used to flavor our risotto. This sauce is great to have on hand- use it as a spread for flat breads and sandwiches, or a pasta sauce.
Butternut Squash Risotto
1 T unsalted butter
1/2 C arborio rice
3 1/2 C chicken stock
butternut squash sauce
Add stock to a small sauce pan, keep on the stove at low heat. This warmed stock with be slowly laddled into your risotto. In a large enamel-coated cast iron pan, melt butter at medium heat. Add rice and toast in butter for about a minute. Laddle about a 1/4 C of the warmed stock into rice, and stir to combine. Stir the rice until all the liquid has been absorbed. Repeat with the rest of the stock, at about a 1/4 C at a time until all the stock has been absorbed, and the rice is cooked. Make sure to keep stirring the entire time. This will take about 30-40 minutes- patience is key Add butternut squash sauce a T at a time to the risotto, add 3-5 T of the sauce, depending on your taste. Season risotto with salt and pepper.
4 T unsalted butter
8 U-10 dry-packed scallops
Place all scallops on a few paper towels, and thoroughly dry; set aside. Add butter to a large enamel-coated cast iron pan. Bring heat up to medium-high; allowing butter to melt. Stir butter until foaming subsides, and the browning of milk solids can just start to be seen- the butter should be a golden-brown at this point. Season scallops with salt and pepper, and add to the pan. Do not disturb scallops for about 2 minutes. Using tongs, flip scallops (there should be no resistance; if there is, scallops need to cook for longer). Cook scallops for approximately another 2 minutes, while basting with butter. When finished, set aside and assemble plates.
Scallops & Butternut Squash Risotto Assembly:
pickled apple & fennel
butternut squash sauce
butternut squash risotto
chives, finely chopped
On each plate: Spoon a circle of the butternut squash sauce directly onto the middle of the plate. Plate risotto in a line down the middle of the sauce (half of the risotto for each plate). Place scallops directly on top of risotto. Tuck apple & fennel pickles directly alongside the scallops. Garnish with chives. Finish plate with flake salt and cracked black pepper.
cocktail: Maple Cider Fizz
beer: Saisons are a classic pairing with scallops. The yeast and effervescent carbonation of a saison pair brilliantly with the clean and briny shellfish. Some beers to look for: Blackberry Farms Classic, Boulevard Tank 7, Prairie Artisan Ales Prairie Ale, Saison Dupont.