Executive Chef Eddie Montalvo, Fluke, Newport
This is a wonderful winter dish that highlights local squash and locally landed “dry” scallops. I prefer using carnaroli rice, which produces a much creamier risotto and is less prone to overcooking than arborio rice. Turn any leftover squash purée into a tasty soup by adding vegetable broth!
Ingredients
- 1 small (approximately 1 pound) whole kabocha or red kuri squash
- Extra-virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper
- ⅓ cup (2 ounces) peeled and chopped Spanish (white) onion
- ¼ cup (1 ounce) chopped fennel
- ¼ large celery stalk, chopped
- 1 small clove garlic, peeled and minced
- ¼ teaspoon coriander seed
- ¼ teaspoon Spanish paprika
- ⅛ teaspoon fennel seed
- 2½ tablespoons fresh thyme leaves
- ½ cup heavy cream
- 1½ cups vegetable stock
- ¼ cup grated pecorino cheese
- 6 cups homemade or low-sodium chicken stock
- 3 tablespoons extra-virgin olive oil
- ½ medium Spanish onion (about 1½ cups), minced
- 1 small garlic clove, minced
- 2½ cups carnaroli rice (or substitute with arborio rice)
- 1 cup dry white wine
- 1 cup squash purée (see above)
- ¼ cup (4 tablespoons) unsalted butter, cut in tablespoons
- 18 “dry” (u-10) sea scallops
Preparation
Preheat oven to 350°F. Split the squash in half and remove seeds. Rub cut sides with olive oil and season with salt and pepper. Place on a lined baking sheet and roast cut side down until tender, approximately 45 minutes. Remove from oven and let cool. Scoop out the softened flesh and discard the skin.
Warm 2 tablespoons olive oil in a medium saucepot and gently sauté onion, fennel, celery and garlic until translucent. Add squash, coriander, paprika, fennel seeds, thyme, cream and stock. Bring to a simmer and cook gently for 20 to 30 minutes. Purée in a blender or food processor until smooth. Return to pot, stir in pecorino cheese and season with salt and pepper. Set aside. (May be done a day in advance, refrigerated and brought back to room temperature before continuing.)
To prepare the risotto, bring chicken stock to a simmer in a medium stockpot.
Heat oil in a large heavy-bottomed pot over medium heat. Cook onion and garlic, stirring frequently, until onion is translucent (without browning), about 6 to 8 minutes.
Add rice and stir well to coat with oil. Cook, stirring constantly, until the grains of rice are translucent around the edges, about 3 minutes. Add wine, raise heat and cook, stirring occasionally, until the wine is completely absorbed, about 2 minutes.
Adjusting heat to a low simmer, in 1 cup increments add heated chicken stock to rice, stirring constantly, allowing each cup of liquid to absorb fully before adding more. Continue adding chicken broth until rice is just al dente (rice should be cooked, softened but still a bit firm— not mushy), about 20 to 30 minutes total cooking time.
Now add the squash purée along with the butter, stirring in 1 tablespoon at a time. A little bit of additional stock may be needed at this point to help give the risotto a creamier texture. Remove pot from heat. Taste and season with salt and fresh ground black pepper and keep in a warm place while you quickly cook the scallops.
Pat dry and season both sides of scallops with kosher salt and ground black pepper. Heat 2 large sauté pans on high heat (or work in batches). Add 1 tablespoon of oil to each and carefully place 9 scallops in each pan. Cook scallops on high for about 1 minute without flipping, then lower heat to medium and cook for approximately 30 to 60 seconds more and then remove pans from heat.
Immediately divide risotto into 6 warm shallow bowls, top with scallops and serve hot.
About this recipe
WINE PAIRING: Indaba Chenin Blanc—Chenin Blanc is one of my favorite pairings for both seared scallops and roasted squash—and this recipe has both! This wine from South Africa has enough weight to match the meatiness of the scallops and has hints of golden apple that complement roasted squash with wintry spices.
—Amelia Wilson, Grapes & Gourmet, Jamestown
