Squash and Scallop Risotto

A creamy, luxurious risotto featuring sweet roasted squash, seared scallops, and a touch of truffle. A harmonious blending of land and sea.

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how to make

Serves: 2

12 MSC scallops
120g risotto rice
1 tsp Truffle sea salt
1 tbsp olive oil
½ roasted squash
1 shallot, finely diced
1 litre of fish stock
Pinch of saffron
2 bay leaves

Roast half a butternut squash with a little pinch of Truffle Sea salt for 35-40 mins at 180˚C until soft. Allow to cool slightly and blitz into a smooth paste in a food processor.
In a sauté pan soften your shallot in a drizzle of oil and then add in your rice. Stir for 2 mins and then add your squash followed by a ladle of stock. Enrich your stock with some saffron and bay.Cook the risotto for 15-20 mins gradually adding stock and stirring until soft but retaining a little nutty bite. Meanwhile heat a non-stick frying pan and sear your scallops with a little oil.
Cook the for no longer than 1 minute on each side so they are still a little springy to touch and then season generously with Truffle salt.
Serve the warming risotto with scallops arranged on top.

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