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.