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### Elegant Autumn Evening: Pan-Seared Scallops with Pumpkin Sage Risotto
Hello fellow food enthusiasts,
Autumn is well and truly upon us here in the UK, and with it comes a whole host of beautiful seasonal ingredients to cook with. The days are getting shorter, and there’s a crisp chill in the air that calls for cozy, comforting dishes. Imagine sitting down to a meal that captures the essence of autumn, with the deep, nutty flavors of pumpkin mingling with the freshness of sage, and the sweet, succulent taste of perfectly seared scallops. Sounds heavenly, doesn’t it?
Today, I’m bringing you a recipe that’s as elegant as it is comforting: Pan-Seared Scallops with Pumpkin Sage Risotto. It’s perfect for a special dinner, whether it’s just the two of you at home or an intimate gathering with friends.
### Why This Dish?
For me, autumn is all about balance. The vibrancy of summer’s produce has passed, and in its place, we have the earthy, warming flavors of the harvest season. Pumpkin is a standout ingredient at this time of year—it’s not just for Halloween carving! Its rich, creamy texture pairs beautifully with the subtle sweetness of scallops and the herby notes of sage.
This dish might sound impressive—and trust me, it will certainly wow your dinner guests—but it’s actually quite straightforward to prepare. So, fetch your warmest apron, and let’s get cooking!
### Ingredients:
#### For the Pan-Seared Scallops:
– 12 large sea scallops
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– Sea salt, to taste
– Freshly ground black pepper, to taste
#### For the Pumpkin Sage Risotto:
– 1 cup Arborio rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped (about 1/2 cup)
– 2 garlic cloves, minced
– 1 cup pumpkin puree
– 1/2 cup dry white wine
– 4 cups chicken or vegetable stock, kept warm
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 tablespoon fresh sage, finely chopped
– Sea salt, to taste
– Freshly ground black pepper, to taste
#### For Garnish:
– Fresh sage leaves
– Grated Parmesan cheese
### Method:
#### For the Pan-Seared Scallops:
1. **Prepare the Scallops**: Pat the scallops dry with paper towels. Season both sides with sea salt and freshly ground black pepper.
2. **Heat the Pan**: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
3. **Cook the Scallops**: Add the scallops to the pan, making sure they do not touch each other. Sear for 1.5 to 2 minutes per side until a golden crust forms. Avoid moving them around to ensure a nice sear. Add 1 tablespoon of unsalted butter to the pan during the last 30 seconds of cooking and baste the scallops with the melted butter.
4. **Rest the Scallops**: Remove scallops from the pan and set aside on a plate. Keep warm.
#### For the Pumpkin Sage Risotto:
1. **Sauté the Onion and Garlic**: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for another 1 minute, stirring constantly.
2. **Toast the Arborio Rice**: Add 1 cup of Arborio rice to the saucepan, stirring well to coat with the oil and toasting for about 1-2 minutes.
3. **Deglaze with White Wine**: Pour in 1/2 cup of dry white wine, stirring continuously until the liquid is almost completely absorbed.
4. **Incorporate the Pumpkin Puree**: Stir in 1 cup of pumpkin puree until well combined.
5. **Cook the Risotto**: Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next (about every 3-4 minutes). Continue until the rice is creamy and al dente, which should take around 18-20 minutes total.
6. **Finish the Risotto**: Stir in 1/2 cup of grated Parmesan cheese, 2 tablespoons of unsalted butter, and 1 tablespoon of finely chopped fresh sage. Season with sea salt and freshly ground black pepper to taste.
#### For Garnish:
1. **Crisp Sage Leaves**: In a small pan, heat a small amount of olive oil over medium heat. Fry fresh sage leaves for about 30 seconds until crispy. Remove and drain on paper towels.
#### To Serve:
1. **Plate the Risotto**: Spoon the pumpkin sage risotto onto warm plates.
2. **Top with Scallops**: Arrange the scallops on top of the risotto.
3. **Garnish and Serve**: Garnish with crispy sage leaves and additional grated Parmesan cheese. Serve immediately.
### The Joy of Cooking at Home
One of the greatest joys of cooking at home is the ability to experiment and create dishes that capture the seasons. I hope this recipe brings a bit of autumnal warmth to your home and becomes a favorite in your collection. It’s the perfect way to celebrate the harvest and create a moment of culinary magic.
Don’t forget to share your creations with me on social media using #AlsCookingBlog. I love seeing your interpretations and getting inspired by your culinary adventures.
Happy cooking, and enjoy every savory bite!
Warm regards,
Al
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Ingredients
### For the Pan-Seared Scallops:
– 12 large sea scallops
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– Sea salt, to taste
– Freshly ground black pepper, to taste
### For the Pumpkin Sage Risotto:
– 1 cup Arborio rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped (about 1/2 cup)
– 2 garlic cloves, minced
– 1 cup pumpkin puree
– 1/2 cup dry white wine
– 4 cups chicken or vegetable stock, kept warm
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 tablespoon fresh sage, finely chopped
– Sea salt, to taste
– Freshly ground black pepper, to taste
### For Garnish:
– Fresh sage leaves
– Grated Parmesan cheese
Method
### Method:
#### For the Pan-Seared Scallops:
1. **Prepare the Scallops**: Pat the scallops dry with paper towels. Season both sides with sea salt and freshly ground black pepper.
2. **Heat the Pan**: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
3. **Cook the Scallops**: Add the scallops to the pan, making sure they do not touch each other. Sear for 1.5 to 2 minutes per side until a golden crust forms. Avoid moving them around to ensure a nice sear. Add 1 tablespoon of unsalted butter to the pan during the last 30 seconds of cooking and baste the scallops with the melted butter.
4. **Rest the Scallops**: Remove scallops from the pan and set aside on a plate. Keep warm.
#### For the Pumpkin Sage Risotto:
1. **Sauté the Onion and Garlic**: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for another 1 minute, stirring constantly.
2. **Toast the Arborio Rice**: Add 1 cup of Arborio rice to the saucepan, stirring well to coat with the oil and toasting for about 1-2 minutes.
3. **Deglaze with White Wine**: Pour in 1/2 cup of dry white wine, stirring continuously until the liquid is almost completely absorbed.
4. **Incorporate the Pumpkin Puree**: Stir in 1 cup of pumpkin puree until well combined.
5. **Cook the Risotto**: Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next (about every 3-4 minutes). Continue until the rice is creamy and al dente, which should take around 18-20 minutes total.
6. **Finish the Risotto**: Stir in 1/2 cup of grated Parmesan cheese, 2 tablespoons of unsalted butter, and 1 tablespoon of finely chopped fresh sage. Season with sea salt and freshly ground black pepper to taste.
#### For Garnish:
1. **Crisp Sage Leaves**: In a small pan, heat a small amount of olive oil over medium heat. Fry fresh sage leaves for about 30 seconds until crispy. Remove and drain on paper towels.
#### To Serve:
1. **Plate the Risotto**: Spoon the pumpkin sage risotto onto warm plates.
2. **Top with Scallops**: Arrange the scallops on top of the risotto.
3. **Garnish and Serve**: Garnish with crispy sage leaves and additional grated Parmesan cheese. Serve immediately.
