Scallops Over Butternut Squash Risotto

Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook until softened, 1-2 minutes. Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes.

While risotto cooks, toss squash on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.

Meanwhile, pat scallops dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a second large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat. Remove scallops from pan and set aside, covered. Wipe out pan.

Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for scallops over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, 2-3 minutes. Stir in sage leaves and a squeeze of lemon juice. Turn off heat; carefully transfer to a small bowl. Once risotto is done, stir in roasted squash, lemon zest, Parmesan, 1 TBSP butter, and a squeeze of lemon juice.