Pumpkin Risotto and Sea Scallops

We're making Pumpkin Risotto and Applewood Sea Scallops with Executive Chef Tim Kelly of Chapel Grille.

For the Roasted Sugar Pumpkin
    One Sugar Pumpkin @ about 2# (Available at most Farm Stands)
    1T.Kosher Salt
    Nutmeg
    Sage leaves
    4 T. Unsalted Butter (soft)
    EQ: small roasting pan, metal spoon, fork

For the Apple wood Sea Scallops
    12 large (u-10) sea scallops
    Kosher Salt
    Grape seed Oil
    EQ: heavy bottom sauté pan, smoking gun with apple wood dust

For the Brussel Sprout Leaves
    6oz. Brussel Sprouts (leaves separated)
    Water
    Kosher salt
    Ice
    EQ: 2qt. saucepan, small strainer, small mixing bowl

For the Corn
    4 Ears Native Butter & Sugar Corn
    Kosher Salt
    Ice
    EQ: same as for Brussel Sprouts
    *we will need a little Extra Virgin Olive Oil to warm up the leaves and corn later.

For the Pinot Noir Syrup
    12 oz. Pinot Noir
    4 ozs. Sugar
    EQ: 1qt sauce pan

For the Granny Smith Apple Chutney
    4 oz. Onion (Small Dice)
    8oz. Apple Cider Vinegar
    2 Cardamom Pods
    1 bay leaf
    4oz. Sugar
    4 medium. Granny Smith Apples ( Peel and Small Dice)
    EQ: small saucepan, 4 oz. mason jars, wooden spoon, high heat spatula

For the Pumpkin Risotto
    2 oz. Grapeseed oil
    2 oz. Apple Wood Smoked Bacon (chopped fine)
    4 oz. Onion (chopped fine)
    8 oz. Carnaroli Rice
    2 oz. White Wine
    About 2 qts. Corn & Sage **Broth (Corn Husks, Sage Stems, Onion Trim)
    8 oz. Chopped Roasted Sugar Pumpkin
    4 T. Unsalted Butter
    About 3 oz. Grated Regiano Parmesan Cheese
    EQ: small stock pot, 4qt. heavy bottom sauce pan, ladle, wooden spoon, microplane

METHODS
PRE PREPARATION
**As you are pre prepping the below items prepare your corn/sage broth by taking all of your trim(except the brussel sprout) and adding it to the broth pot which you start with 3 qts of water and a bay leaf  in a 4 qt sauce pot.

For the Roasted Sugar Pumpkin: 

Pre heat oven to 350⁰

Split the pumpkin in two and scoop out the seeds. Pierce the flesh repeatedly with the fork.  Combine the sage nutmeg, butter and salt. Rub the pumpkin inside and out with the butter mixture. Place cut side down in baking dish and roast till soft (about 1 hour) basting a couple of times during the roasting process. Cool then scoop out the meat and chop fine. Reserve

For the Brussel Sprout Leaves
Boil two quarts of water and season with a pinch of kosher salt. Prepare a bowl with ice water to “shock” the leaves. ‘Blanch” the leaves for one minute, strain then shock in the ice water to stop the cooking process. Strain and Reserve.

For the Corn
    Shave the corn kernels off the cobs and blanch as you did the corn. Reserve

For the Pinot Noir Syrup
    Place all the ingredients in a small saucepan and reduce to syrup. Cool and Reserve
    
For the Granny Smith Apple Chutney
    Place the onion, vinegar, cardamom pods, bay leaf and sugar in the sauce pan bring to a boil and simmer about 5 minute to infuse the flavors then add the apples. Cook approximately 30 minutes until the cooking juices thicken. Place in mason jars and finish either with a canning technique or place in the refrigerator.