We're cooking seared scallops with butternut squash risotto with Executive Chef Terrell Wilson of Cucina Twist .
Fresh sea scallops
2 cups of Arborio rice
6 cups clear broth (chicken, seafood or vegetable)
1 cup butternut squash (Clean and diced)
4oz brown sugar
8oz brown butter
2oz mince garlic
2oz unsalted butter
2oz vegetable oil
TT salt and pepper
Mix 4 Oz of brown butter with brown sugar and butternut squash place on a baking sheet. Place in a 350 degree oven and for 30 min or until squash is tender.
Once squash is tender place in blender or food processor and puree place aside till later.
In a 3-4 Qt pot melt unsalted butter add mince garlic. Add Arborio rice and coat rice with butter.
Add 1 cup of broth and place on a medium heat. Courteously stirring adding broth a cup at time till rice is tender and has a creamy consistency.
Add last 2oz of brown butter and butternut squash puree.
Place a medium size skillet on high heat.
Once pan is hot add vegetable oil coat pan and place season scallops in pan.
Once a nice sear is achieved (Once scallops are lose without applying pressure) flip and repeat.