Butternut Squash Risotto with Brown-Butter Bourbon Scallops

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"Creamy, warm butternut squash risotto. Served with crispy sage, and buttery scallops tossed in a browned butter bourbon glaze."
-- @shelbyykhan

A Note from Feedfeed

Scallops in a creamy butternut squash risotto make for a great pescatarian side dish to accompany any fall dinner or holiday menu. 

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  • Recipe Card
Cook time: 1hr

Recipe Card

ingredients

  • 5 tablespoons unsalted butter, divided
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar
  • 2 tablespoons avocado oil, divided
  • 3 leaves of sage
  • 1 minced shallot
  • 2 cloves minced garlic
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 4 cups chicken broth
  • 1/2 cup grated parmesan
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh thyme
  • 1/2 cup butternut squash puree
  • 6 scallops
  • 1 teaspoon red pepper flakes

Method

  • Step 1

    Brown 2 tablespoons of butter in a small sauce pan.

  • Step 2

    Add bourbon, and brown sugar. Bring to a boil. Boil for a few minutes, and reduce to simmer. Simmer on low until sauce has reduced by at least half. About 30 minutes.

  • Step 3

    In a large pot, warm 1 tablespoon of avocado oil (or olive oil) on medium heat.

  • Step 4

    Add sage leaves, and cook for a few minutes on each side to crisp. Remove and set aside. Heat broth in microwave, or in separate pot on stove top.

  • Step 5

    Add one tablespoon of butter to melt. Add shallot, and garlic. Cook until fragrant and shallot has softened a bit.

  • Step 6

    Add rice, and stir frequently until oil is a little absorbed.

  • Step 7

    Add white wine, and cook until absorbed by rice, stirring often.

  • Step 8

    One cup at a time, pour in broth. Stirring frequently, and allowing broth to be fully absorbed before adding more.

  • Step 9

    Turn off heat, and add parmesan, thyme, and salt (to taste).

  • Step 10

    Stir in butternut squash puree. Place lid on pot, and set aside until ready to serve.

  • Step 11

    Heat a non-stick skillet on medium-high.

  • Step 12

    Add remaining tablespoon of avocado oil until shimmering.

  • Step 13

    Pat scallops dry, season with salt and pepper. Place in pan, and cook for 2-4 minutes on one side (until browned and crisp)

  • Step 14

    Flip to the other side, and cook for two minutes.

  • Step 15

    Place remaining tablespoon of butter into pan, and once melted pour in reduced bourbon sauce.

  • Step 16

    Add red pepper flakes, and turn off heat. Immediately serve topping risotto with scallops and sauce, and crispy sage.