Scallops Over Butternut Squash Risotto
with a Lemon-Sage Brown Butter
Scallops Over Butternut Squash Risotto
Seared scallops crown creamy butternut squash risotto, finished with a bright lemon-sage brown butter for a rich, elegant dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 8 ounce Butternut Squash
- 2 clove Garlic
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- ¼ ounce Sage
- 8 ounce Scallops
- 1 unit Shallot
- 3 unit Veggie Stock Concentrate
Additional Ingredients
- 3 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
Italian
PDF
DifficultyMedium
Total Time50m
Calories720
Protein28g
Carbs82g
Fat33g
Tags:
Fiber SmartLow Sugar
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the scallops for sautéed mushrooms, roasted cauliflower, or king oyster mushrooms for a similar hearty bite. To avoid dairy, use olive oil or a plant-based butter and skip the cheese, then finish with extra lemon and herbs for brightness.
What to serve with it
Serve with a crisp green salad or lightly dressed bitter greens to cut the richness of the squash and butter. Warm crusty bread and a chilled white wine or sparkling water with lemon make a balanced, restaurant-style meal.
