Seared Scallops & Truffle Risotto with Pancetta, Spinach & Butternut Squash
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Seared Scallops & Truffle Risotto

with Pancetta, Spinach & Butternut Squash

40 MIN
$18.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Our rich, comforting risotto—mixed with crispy pancetta, truffle zest, and hearty vegetables—is perfectly balanced by delicate, simply-seared scallops served on top.

TECHNIQUE TO HIGHLIGHT
You’ll roast cubes of sweet butternut squash (pre-prepped for ease of cooking!) along with fresh sage leaves to imbue the squash with the herb’s fragrant, savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
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ingredients
Seared Scallops & Truffle Risotto with Pancetta, Spinach & Butternut Squash
Title
  • 10 oz Sea Scallops
  • 3 oz Diced Pancetta
  • 1 Shallot
  • 1 bunch Parsley
  • 3 oz Baby Spinach
  • ⅓ cup Chicken Bone Broth
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 Tbsps Mascarpone Cheese
  • 1 oz Salted Butter
  • 2 Tbsps Sliced Roasted Almonds
  • 1 cup Carnaroli Rice
  • 1 Tbsp Verjus Blanc
  • ½ lb Diced Butternut Squash
  • 1 bunch Sage
Roast the squash
1 Roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pick the sage leaves off the stems. Place the squash and sage leaves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully discard the sage leaves.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, peel and small dice the shallot. Roughly chop the parsley leaves and stems.

Cook the pancetta & spinach
3 Cook the pancetta & spinach

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Carefully drain off and discard any excess oil. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Start the risotto
4 Start the risotto

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

Finish the risotto
5 Finish the risotto

To the pot, add the broth (carefully, as the liquid may splatter) and 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, verjus, cooked pancetta and spinach, and as much of the truffle zest as you'd like. Stir until thoroughly combined and the butter is melted. Add the cooked squash and stir gently to combine. Taste, then season with salt and pepper if desired.

Cook the scallops & serve your dish
6 Cook the scallops & serve your dish

Once the risotto has cooked about 10 minutes, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked scallops. Garnish with the chopped parsley and almonds. Enjoy!

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Roast the squash
1 Roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pick the sage leaves off the stems. Place the squash and sage leaves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully discard the sage leaves.

2 Prepare the remaining ingredients

Meanwhile, peel and small dice the shallot. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients
Cook the pancetta & spinach
3 Cook the pancetta & spinach

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Carefully drain off and discard any excess oil. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Start the risotto

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

Start the risotto
Finish the risotto
5 Finish the risotto

To the pot, add the broth (carefully, as the liquid may splatter) and 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, verjus, cooked pancetta and spinach, and as much of the truffle zest as you'd like. Stir until thoroughly combined and the butter is melted. Add the cooked squash and stir gently to combine. Taste, then season with salt and pepper if desired.

6 Cook the scallops & serve your dish

Once the risotto has cooked about 10 minutes, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked scallops. Garnish with the chopped parsley and almonds. Enjoy!

Cook the scallops & serve your dish
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