Scallops Over Butternut Squash Risotto
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Scallops Over Butternut Squash Risotto

Scallops Over Butternut Squash Risotto

with Lemon-Sage Brown Butter

Whether you're having a couple of friends over for dinner or settling into a cozy weeknight meal, risotto is always an excellent choice. Here, roasted butternut squash, lemon zest, and Parmesan are stirred into creamy al dente risotto to deliver rich autumnal flavors. Perfectly pan-seared scallops, drizzled with a bright and nutty lemon-sage brown butter, make for the ideal accompaniment. This dish is so satisfying, it’s guaranteed to take the chill off.


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

Total Time50 minutes
Prep Time10 minutes


serving amount

3 unit

Mushroom Stock Concentrate

1 clove


1 unit


¾ cup

Arborio Rice

¼ ounce


8 ounce

Butternut Squash

1 unit


8 ounce


(Contains Shellfish)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories810 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate102 g
Sugar7 g
Dietary Fiber6 g
Protein25 g
Cholesterol80 mg
Sodium1450 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.


Medium Pot
Large Pan
Baking Sheet
Paper Towel
Small Bowl



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a medium pot, bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil. Once boiling, reduce to a low simmer. • Thinly slice garlic. Halve, peel, and mince shallot. Zest and quarter lemon. Pick sage leaves from stems; thinly slice leaves.

Cook Risotto

• Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring occasionally, until softened, 1-2 minutes. • Add rice; cook, stirring, until translucent, 1-2 minutes. • Add 1 cup hot stock. Cook, stirring, until liquid has mostly absorbed. Repeat process with remaining hot stock—adding ½ cup at a time and stirring until liquid has absorbed— until rice is al dente and creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid; try adding pinches of salt throughout the cooking process to make sure the risotto is well-seasoned at the end.

Roast Squash

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

Cook Scallops

• 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. Transfer scallops to a plate; cover to keep warm. Wipe out pan.

Brown Butter

• 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. Carefully transfer to a small bowl.

Finish & Serve

• Once risotto is done, stir in roasted squash, lemon zest, Parmesan, 1 TBSP butter, and a squeeze of lemon juice. Taste and season risotto with salt, pepper, and more lemon juice if desired. • Divide risotto between bowls and top with scallops. Drizzle with sage brown butter. Serve with any remaining lemon wedges on the side.

Scallops are fully cooked when internal temperature reaches 145º.