Butternut Squash Risotto with Zingy Scallops

This posh risotto blends the flavours from sea and land to create a real showstopper of a dish. The risotto has real depth of flavour, thanks to a simple butternut squash purée and lots of grated Italian hard cheese.


12 small Scallops
25 g Unsalted Butter
20 g Ginger, peeled and chopped into very fine dice
10 g Chives, chopped very finely
Juice of 1 Lemon, use half in the Risotto
15 ml Vegetable Oil
Sea Salt and Freshly Ground Black Pepper

For the Risotto:

200 g Risotto Rice
0.5 Onion, peeled and chopped finely
25 g Unsalted Butter
75 ml White Wine
20 g Parmesan, grated
4 Tbsp Butternut Squash Puree
Juice of half a lemon
500 ml Chicken Stock, heated in pan
Sea Salt & Freshly Ground Black Pepper
10 g Chives, chopped very finely

For the Butternut Squash Puree:

600 g Butternut Squash, peeled, deseeded and chopped into small cubes
50 g Unsalted Butter
50 ml Chicken Stock


To make the Butternut Squash Puree

Melt the butter in a saucepan and add the Butternut Squash
Season and cover with a lid
Sweat for 10 minutes
Pour in the Chicken Stock and cook for about 5 minutes or until soft
Drain and transfer to a blender
Allow to cool before blitzing until smooth
Set aside

For the Risotto

Melt the butter in a pan, add the Onions and cook over a medium heat for 2 -3 minutes
Add the Rice and stir to coat the rice in butter
Pour in the White Wine and reduce until nearly dry
Season and add a couple of ladles of hot Chicken Stock
Simmer and stir until the rice has absorbed the stock
Add another label of stock and continue to stir
Repeat this process for 12-15 minutes, stirring often 
When the rice is nearly cooked but still al dente, add the Butternut Squash Puree, Parmesan and Lemon Juice
Check the seasoning and finish with Chives

​In a small bowl

Mix the Ginger, Chives, Lemon Juice and Oil
Season to taste

​Pour a little oil into a hot frying pan
Season the Scallops and place them in the pan
Cook for 2-3 minutes
Add the butter
Flip the Scallops over and remove from the pan almost immediately

​To serve

Spoon the Risotto into individual bowls
Place the Scallops on top allowing 6 per person
Add a small teaspoon of the Ginger and Chive mixture on to each Scallop

Serve up this treat