Scallops Deluxe Recipe

Prepare the Butternut Risotto

In a saucepan, heat vegetable broth and keep warm. In a separate pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic; sauté until translucent. Stir in Arborio rice and cook for 2 minutes. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente, about 18-20 minutes. Fold in roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.

Roast the Squash

Preheat the oven to 400°F (200°C). Cut the acorn squash and spaghetti squash in half. Remove seeds and brush with olive oil. Sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes or until tender. Once done, scoop out the spaghetti squash strands and set aside.

Prepare the Bacon Soubise

In a skillet, cook the bacon slices until crispy. Remove bacon and drain on paper towels, reserving about 2 tablespoons of bacon fat. In the same skillet, add the heavy cream and bring to a simmer. Stir in the crumbled bacon and season with salt and pepper. Blend until smooth, if desired.

Cook the Scallops

Pat the scallops dry and season with salt and pepper. In a skillet, heat olive oil over high heat. Sear the scallops for about 2-3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.

Plate the Dish

On each plate, create a bed of butternut risotto. Arrange the roasted acorn and spaghetti squash alongside. Top with seared scallops and drizzle with bacon soubise. Garnish with fresh parsley.