Date night sautéed scallops with butternut squash risotto
The first rule here is going to be, don't be scarred to make risotto at home. It is actually super easy and you can make so many variations for whatever flavour you are feeling that night. Risotto is so versatile and once you make it once, I promise you that this will be something that you continue to make again and again.
The base is super simple and once you have that down, you can pretty much let your imagination run wild and use whatever ingredients you like to make it your own. You can do anything from a simple parmesan, to asparagus, wild mushroom, broccoli and cheese, tomato and basil, lemon and shrimp, roasted garlic, pesto and sun dried tomato and the list literally goes on and on and on. I have made many of the variations that I just listed above and they are all mouth watering and delicious.
The other thing that you can do is get really creative with your proteins. You can create the perfect risotto for your taste buds and than pick the protein that you are craving, or have on hand to serve along side your yummy risotto. I have used shrimp, scallops, steak, braised beef and salmon and al work well as the perfect pair with your risotto.
Recipe:
6 Large scallops
1 1/2 cups Arborio Rice
1 small butternut squash, cleaned, peeled and cut into small cubes
1 large spanish onion, chopped finely
1 clove garlic, minced
7-8 cups of chicken or vegetable stock
Salt and pepper to taste
1/4 cup fresh parmesan cheese plus more for on top if you like
6 Tbsp Olive oil (this will be divided)
1/4 cup half and half cream
Instructions:
1. Preheat your own to 350 degrees. Toss your butternut squash cubes in 2 Tbsp of olive oil and season with salt and pepper. Bake in the oven for 15 minutes, remove the squash and turn over. Put back in the over and bake for another 10-15 minutes just until your squash is tender. It is important to taste and make sure you have the right consistency here because once your squash is out of the oven, it will not really cook any more in the risotto.
2. Place your stock in a pan, and bring to a boil. Once your stock is boiling, turn your burner to low.
3. In a large pot on medium to high head add 2 tbsp oil and your onion and cook until translucent. Add yourArborio rice and sauté your rice until it becomes almost clear (usually 3-5 minutes depending on your stove). Add your garlic at this point. Now, one ladle at a time, add your stock. The key here is to have patience. You need to stir this almost constantly and only add your next ladle of warm stock once the previous liquid is almost all absorbed into the rice. As you continue to add each ladle of stock, you will notice that you are seeing the rice begin to cook slowly. It usually takes about 25-30 minutes to get the rice to the point where it is cooked. Once your risotto looks creamy and is no longer hard, you are good to go. Don't be afraid to taste throughout the process and add more salt and pepper if you think it needs more seasoning. Add the cubes of cooked butternut squash. Stir but try not to break all the cubes apart, so I try and do this gently. Put a lid on your risotto and move onto the scallops
4. Scallops: Season with salt and pepper- You want a nice hot pan with the bottom coated in the rest of the olive oil. Once your pan is hot, place the scallops in and let cook for 2 minutes, flip and let cook another 2 minutes. Thats it- scallops are done.
5. Now, go back to your risotto- turn onto low, stir and add your parmesan cheese and cream. Now top that risotto with scallops and serve with your favourite veggie.
Note: For variations in your risotto, once the risotto is cooked, you can add in your favourite cooked veggie or other seasoning to make the taste completely different from this recipe. I always add the onions and garlic because I think this is a good base but you can change it up however you want.
Enjoy
xoxo
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