Scallops Over Butternut Squash Risotto
with Lemon-Sage Brown Butter
Scallops Over Butternut Squash Risotto
Seared scallops crown creamy butternut squash risotto, finished with nutty lemon-sage brown butter for a bright, elegant seafood dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 8 ounce Butternut Squash
- 1 clove Garlic
- 1 unit Lemon
- 3 unit Mushroom Stock Concentrate
- 3 tablespoon Parmesan Cheese
- ¼ ounce Sage
- 8 ounce Scallops
- 1 unit Shallot
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time50m
Calories780
Protein24g
Carbs96g
Fat32g
Tags:
Fiber SmartLow Sugar
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the scallops for seared mushrooms, roasted cauliflower, or chickpeas. To make it vegetarian, use vegetable stock instead of mushroom stock if needed and leave out the Parmesan or choose a vegetarian hard cheese.
What to serve with it
Serve with a crisp green salad or garlicky sautéed greens to balance the rich, creamy risotto. A chilled white wine or sparkling water with lemon also works well alongside the sweet squash and buttery scallops.
