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Seared Scallops & Truffle Risotto

with Pancetta, Spinach & Butternut Squash

45 MIN

+$12.99/serving 2 Servings

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From the Test Kitchen

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

TECHNIQUE TO HIGHLIGHT
You’ll roast cubes of sweet butternut squash along with fresh sage leaves to imbue the squash with the herb’s fragrant, savory flavor.
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Nutrition

PER SERVING
Calories

920 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Sustainably Sourced Sea Scallops
3 oz Diced Pancetta
1 Shallot
1 bunch Parsley
3 oz Baby Spinach
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
½ lb Diced Butternut Squash
1 bunch Sage
1 Tbsp Verjus Rouge
2½ Tbsps Vegetable Demi-Glace

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 a drizzle 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.

5 Finish the risotto

To the pot, add 2 ½ cups of water (carefully, as the liquid may splatter); 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, demi-glace, 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 roasted 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 a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, 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!