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Scallops Over Butternut Squash Risotto

Scallops Over Butternut Squash Risotto

with Lemon-Sage Brown Butter

Gourmet
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What a powerhouse: every element of this recipe goes above and beyond in fitting in as much lush, decadent flavor as can be contained on a plate. It starts with scallops, pan-seared until they’re gloriously golden and tender. They’re perched on top of a butternut squash risotto, which has some seriously luxuriant overtones. A drizzle of sage brown butter sauce ties everything together in nutty, rich splendor—one bite, and you’ll be hooked.

Allergens:ShellfishMolluscsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

Mushroom Stock Concentrate

2 clove

Garlic

1 unit

Shallot

¾ cup

Arborio Rice

¼ ounce

Sage

8 ounce

Butternut Squash

1 unit

Lemon

8 ounce

Scallops

(ContainsShellfish, Molluscs)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber7 g
Protein26 g
Cholesterol90 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Zester
Baking Sheet
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. In a large microwave-safe bowl, combine stock concentrates and 4 cups water (7 cups for 4 servings); microwave until hot, 3-5 minutes. Thinly slice garlic. Halve, peel, and mince shallot. Zest and quarter lemon. Pick sage leaves from stems; thinly slice leaves.

2

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.

3

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.

4

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.

5

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.

6

Taste and season risotto with salt, pepper, and more lemon juice if desired. Divide between bowls and top with scallops. Drizzle with brown butter. Serve with any remaining lemon wedges on the side.