Ingredients

Scallops

18 dry scallops, u-10 size

Squash

3 tablespoons butter
4 cups butternut squash (2 pound squash), peeled, seeded and cut into ½ to ¾ inch cubes
1 ½ teaspoons brown sugar

Risotto

3 cups chicken stock
3 cups lobster stock
1 ½ tablespoons olive oil
3 slices bacon, cut into thirds
¾ cup shallots, chopped
¾ tablespoons fresh sage, chopped
½ teaspoon fresh thyme, chopped
2 cups Arborio rice
½ cup dry Riesling wine
2 tablespoons parsley, chopped
Parmesan cheese, freshly grated

Method

For the Squash

Melt the butter in a large non-stick pan.
Add the squash cubes and sprinkle with brown sugar, salt and pepper.
Sauté for 6 minutes covered until almost tender.
Sauté 5 minutes more uncovered until golden brown.

For the Risotto

In a stock pot add the chicken and lobster stock and bring to a simmer.
In large pot heat oil.
Add the bacon and sauté until brown.
Add the shallots and sauté until soft.
Add the sage and thyme.
Add the rice and sauté until kernels are translucent white.
Add the wine and stir until the wine evaporates.
Add 1 cup of the warm stock and simmer until all liquid is absorbed, stirring occasionally.
Continue adding stock 1 cup at a time, simmering 3 minutes per cup.
Keep adding the broth until rice is tender, wavy and creamy, stirring frequently.
Total cooking time is 20 minutes.
Season with salt and pepper.
Mix in the parsley and cooked squash.
Season with cheese.

For the Scallops

In another sauté pan, heat olive oil until hot.
Season the scallops with salt and pepper.
Add the scallops to the hot pan and caramelize for 4-5 minutes per side, until cooked through.

Plating

Divide the risotto into 6 portions and spoon onto center of plates.
Place 3 scallops around the risotto on each plate.