Pumpkin Risotto with Seared Scallops

Pumpkin Risotto with Seared Scallops


2 tsp kosher salt
1/4 tsp black pepper
¼ tsp cinnamon
¼ tsp nutmeg
1/8 tsp ancho chili powder
1 fresh sprig of thyme
1 fresh sprig sage
1/2 tsp pumpkin seasoning
1 1/2 cups risotto
4 cups chicken broth
1 cup of pumpkin puree
2 tbsp butter
Topping: 2 tbsp Carandini Bianca Sweet White Vinegar + pepita seeds

1lb large scallops
4 tbsp butter
½ tsp kosher salt"


Place a stock pot over medium heat and add the chicken broth. Place a second pot over medium heat and add the butter, risotto, seasonings and the fresh herbs. Saute for a few minutes. Remove the thyme and sage. Ladle 1 cup of chicken stock at a time to the risotto. Once the risotto absorbs the chicken stock add more and continue to do this until all chicken stock is used. Mix in the pumpkin.
Meanwhile, place a large skillet over medium/high heat. Add the butter. Pat the scallops dry with a paper towel. Once the pan is heated up add the scallops. Sprinkle a little salt on top. Cook each side for approx 2 minutes or until golden brown.
Pour the risotto into a large serving bowl, top with scallops, drizzle Bianca Sweet White Vinegar on top and then sprinkle the pepita seeds.

Created for Carandini by Danielle Cochran @thesaltycooker