Seared Scallops with Autumn Squash Risotto

Instructions for Butternut Squash Purée
1.Preheat oven to 325⁰ F.
2. Toss peeled and diced butternut squash on a baking tray. Drizzle with olive oil and roast in the oven until tender (about 15-20 minutes).
3. Add roasted butternut to a blender with coconut milk, garlic, salt, pepper, cinnamon, coriander, ginger, and cumin. Puree until smooth. Set aside

Instructions for Risotto

1. Place a large pan over medium heat and add olive oil, onions, and garlic. Cook until onions are translucent.
2. Add arborio rice and cook for 5 minutes, stirring often, until the rice has toasted.
3. Add white wine and cook until dry.
4. Now, start adding the vegetable stock to the pot, 1/2 cup at a time. Allow to cook, stirring often, until liquid has been absorbed before adding more.
5. Continue adding stock in this manner until rice is cooked (not crunchy, yet still al dente). NOTE: Not all vegetable stock is needed for this dish.
6. When rice is cooked, add in the butternut squash puree and stir until heated throughout. Serve immediately.

Instructions for Scallops

1. Place a pan over medium-high heat. Add olive oil.
2. Season scallops with salt and pepper and sear well on both sides.

To plate: scoop 5 oz of risotto onto each serving plate. Top with roasted Brussels sprouts and seared scallops. Top scallops with cranberry sauce, then garnish the plate with spiced honey pistachio crumble.

Chef's note: High in protein and low in fat, eating scallops can help you feel fuller longer and is widely considered to be one of the healthiest seafood out there. They are also great for heart health being rich in omega-3 fatty acids and magnesium.

A good risotto will slowly release when spooned onto a plate. Be sure to have enough stock on hand to adjust the consistency of your risotto, especially if you can't serve it right away.