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Pumpkin Risotto with Seared ScallopsPumpkin Risotto with Seared Scallops
Pumpkin Risotto with Seared Scallops

Pumpkin Risotto with Seared Scallops

Cozy comfort food is the only way to describe this Pumpkin Risotto with Seared Scallops, and while it looks elevated and complicated, it comes together in 30 minutes making it perfect for cold weather weeknights!
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
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Recipe - Heinen's of Rocky River
Pumpkin Risotto with Seared Scallops
Pumpkin Risotto with Seared Scallops
Prep Time5 Minutes
Servings6
Cook Time25 Minutes
Ingredients
2 oz. pancetta, diced
2 packages Heinen’s frozen creamy risotto
1/2 cup Heinen’s pumpkin puree
1 Tbsp. Heinen’s light brown sugar
2 Tbsp. Heinen’s unsalted butter
20 Heinen’s sage leaves
Salt and pepper, to taste
1 lb. fresh sea scallops, beards removed
2 Tbsp. Heinen’s extra virgin olive oil
Directions
  1. In a large saucepan over medium heat, add the diced pancetta and cook for 4-5 minutes until the fat is rendered.
  2. In the same pan, heat the risotto in a saucepan according to package directions.
  3. Once warmed, add the pumpkin puree and light brown sugar. Stir well and set aside, covered.
  4. Heat a large skillet over medium-high heat.
  5. Pat the scallops dry and season with salt and pepper. Add the olive oil to the pan and sear the scallops for 3 minutes per side, until golden brown. Remove the scallops from the pan and set aside.
  6. In the same pan over medium heat, add the unsalted butter. Add the sage and fry for 4-5 minutes, until crisp.
  7. Assemble the dish by spooning the risotto into a bowl and topping it with the scallops. Garnish with the crispy sage leaves and serve immediately.
5 minutes
Prep Time
25 minutes
Cook Time
6
Servings

Directions

  1. In a large saucepan over medium heat, add the diced pancetta and cook for 4-5 minutes until the fat is rendered.
  2. In the same pan, heat the risotto in a saucepan according to package directions.
  3. Once warmed, add the pumpkin puree and light brown sugar. Stir well and set aside, covered.
  4. Heat a large skillet over medium-high heat.
  5. Pat the scallops dry and season with salt and pepper. Add the olive oil to the pan and sear the scallops for 3 minutes per side, until golden brown. Remove the scallops from the pan and set aside.
  6. In the same pan over medium heat, add the unsalted butter. Add the sage and fry for 4-5 minutes, until crisp.
  7. Assemble the dish by spooning the risotto into a bowl and topping it with the scallops. Garnish with the crispy sage leaves and serve immediately.