We have a Friday tradition of making a gourmet dinner every Friday night. I guess it makes us feel grown-up! I made this for dinner tonight for Sean and Agnes. They both loved it. I thought your family might like it, too. I love cooking with pumpkins. To me it means Autumn is here!
The recipe looks difficult but it only took about 30-40 mins to make. I did make some changes to it. I roasted the pumpkins yesterday. When I took them out of the oven I left them sit in the pan, covered, for maybe 2 hours. When I remembered them (I have a 1 year old. You lose track of time.) they were cooked perfectly. I cut off the tops, scooped out the seeds, and then scraped out the "meat". Mmmm, squash.
I didn’t save the pumpkins to serve with but it would look really cute if you did. When I made the risotto I used 3 cups of chicken stock and 1 cup of water mixed with a couple shakes of chicken bullion. I think I only used about 3 1/2 cups of liquid. Our scallops were HUGE so I cooked them for 6 minutes on both sides and they were done perfectly. Anyhoo, here is the recipe:
Ingredients for risotto:
- 1 1/4 cups diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins, like Jack-Be-Littles at 3 1/2 to 4 inches in diameter)
- 2 cups chicken stock
- 2 cups water
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 3/4 cup Arborio rice
- 1 oz grated Parmigiano-Reggiano (1/3 cup)
- 1 tablespoon unsalted butter
Ingredients for scallops:
- 20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
- 1 1/2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh sage
- 2 tablespoons white truffle oil
Directions to roast miniature pumpkins:
- Preheat oven to 350°F. Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes.
- Cool slightly. Cut out tops and reserve, then scoop out seeds.
- Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.
Directions for making risotto while pumpkins roast:
- Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.
- Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer.
- Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
- Add rice and cook, stirring, 1 minute.
- Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed.
- Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
- Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted.
- Season with salt and pepper and cover to keep warm.
Directions for preparing scallops:
- Pat scallops dry and season with salt.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes.
- If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more.
- Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).
- Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute.
- Remove from heat and stir in truffle oil. Season with salt.
- Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops.
- Arrange scallops around pumpkin and drizzle with sage butter.
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