Pumpkin Risotto with Seared Scallops

Ingredients:

For the Pumpkin Risotto:

• 15 ounces canned pumpkin puree
• 2 tablespoons heavy cream
• 2 tablespoons light brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch ground clove
• 1/4 cup chicken stock (vegetable stock is fine)
• 6 tablespoons unsalted butter, divided
• 4 1/2 cups low sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 1/2 diced yellow onion
• 1 minced garlic clove
• 2 cups Arborio rice
• 1/4 cup softened mascarpone cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon minced thyme
• Salt and pepper to taste

For the Seared Scallops:

• 2 tablespoons extra virgin olive oil
• 12 large scallops, cleaned and beards removed
• Salt and pepper to taste

For the Candied Pancetta:

• 1/2 teaspoon extra virgin olive oil
• 2 ounces very finely diced pancetta
• 2 tablespoons light brown sugar

Instructions:

Make the Pumpkin Puree Mixture:

1. Combine pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, clove, and chicken stock in a blender.
2. Blend until smooth, adding butter one tablespoon at a time.

Make the Risotto:

1. Heat chicken broth in a pot.
2. Sauté onion and garlic in a large pan with butter and olive oil.
3. Add Arborio rice and cook until each grain is coated in oil.
4. Gradually add warm broth to the rice, stirring constantly, until the rice is al dente.
5. Stir in pumpkin puree, mascarpone, parmesan, thyme, salt, and pepper.

Sear the Scallops:

1. Heat olive oil in a skillet.
2. Season scallops with salt and pepper.
3. Sear scallops for 3-4 minutes per side.

Make the Candied Pancetta:

1. Cook pancetta in a skillet until crispy.
2. Drain excess fat, add brown sugar, and cook until sugar melts and coats the pancetta.

Assemble and Serve:

1. Divide risotto among bowls.
2. Top each bowl with seared scallops and a sprinkle of candied pancetta.

Enjoy your delicious Pumpkin Risotto with Seared Scallops and Candied Pancetta!