Scallop, Pumpkin and Sage Risotto

True culinary craftsmanship reveals itself when we step out of our comfort zone. On paper, pumpkin and scallop risotto might raise some eyebrows. In this recipe, the flavours and textures marry effortlessly, making it your delicious new favourite.

Risotto

In a Saucepan, heat the chicken stock, smoked paprika and nutmeg. Keep warm.

In a Saucier over medium heat, melt the butter. Add the chorizo and cook until browned. Set aside in a bowl leaving the butter in the Saucier. Add the shallots to the Saucier and cook until tender. Add the rice, garlic and sage. Cook while stirring to coat the rice in the butter for 2 minutes. Add the wine and let reduce until almost dry.

Add the first ladleful of warm stock to the Saucier. Let it simmer while you stir. Keep adding stock, allowing each ladleful to fully absorb before adding more. Continue adding stock gradually until the rice is soft, with a slight bite. This should take about 25 to 30 minutes.

Meanwhile, in a bowl, whisk together the pumpkin purée, mascarpone and lemon zest until smooth. Season with salt and pepper.

Stir the pumpkin mixture and Parmesan into the risotto. Add half of the lemon juice to taste. Adjust the seasoning.

Scallops and Pumpkin Seeds

Right before serving, in a Skillet over medium heat, melt 1 tbsp (15 ml) of the butter. Add the pumpkin seeds and sage. Toast while stirring until fragrant, about 3 minutes. Transfer to a bowl and season with salt and a pinch of smoked paprika.

Melt the remaining butter in the Skillet over medium-high heat. Sear the scallops in the butter on one side for 3 minutes. Season with salt and pepper. Flip over and sear on the second side for 1 minute. Remove from the heat and drizzle with the remaining lemon juice.

Serve the risotto in bowls topped with the chorizo, pumpkin seeds and scallops.