Pumpkin Risotto with Scallops

scallop pumpkin.jpg


  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Who says you can't enjoy seafood in seasons other than summer? Here is the perfect recipe for fall scallops. 


  • 12 Scallops
  • 2 1/2 ounce Pumpkin, small dice
  • 6 ounce Arborio rice
  • 1/3 cup Olive oil
  • 1 ounce Shallot, chopped
  • 4 cup Chicken stock
  • 1/3 cup White wine
  • 1/3 cup Grated Parmesan
  • 2 tablespoon Parsley, chopped
  • 1 1/2 ounce Butter
  • 2 ounce Pumpkin Butter


Step 1:

  • Heat up the olive oil in a pan, add cut shallots and the diced pumpkin and stir for 30 seconds without browning.

Step 2:

  • Add Arborio rice while stirring with a wooden spoon. Pour in 1/3 of the chicken stock and reduce heat to a simmer, stir the entire time and add the remaining broth when needed. Season with salt.

Step 3:

  • When rice is almost cooked “al dente”, add white wine and remove from heat. Stir in the butter and the grated parmesan as well as the parsley.

Step 4:

  • Cook the seasoned Scallops in a very hot pan using 2 spoons of olive oil, when first starting to brown, add a spoon of butter and leave for another minute before turning them over.

Step 5:

  • Assemble the dish using a spoon of Pumpkin butter next to the risotto and 3 scallops on each plate.