Scallops with Squash Rissotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.0
  • Total Fat: 11.6 g
  • Cholesterol: 10.0 mg
  • Sodium: 597.1 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Scallops with Squash Rissotto calories by ingredient


Pan seared Scallops with Risotto mixed with butternut squash Pan seared Scallops with Risotto mixed with butternut squash
Number of Servings: 6


    15 medium Size Scallops
    Grape seed Oil
    Extra Virgin Oil
    Chicken Broth
    1 package of frozen butternut squash
    Brown Sugar
    Margarine Spread


Put about 2 T of EVOO in a large fry pan/sauce pan
Add 2T of garlic and let it brown
Add a 1 1/2 cups of the dry risotto rice
Coat the rice
Start it stir in the chicken broth - 1 cup at a time
Each time the rice soaks up the broth, add the next batch
the pan should be on medium heat
Meanwhile.. cook the squash in the microwave according to direction
Add 1 T of margarine and 3 T of unpacked brown sugar
After adding the last up of broth and it is all soaked up- fold in the squash and let simmer and soak in
Once you fold in the squash... get a fry pan out and add 1 T of grape seed oil and put it on high
Add the scallops to the fry pan and sear them a few minutes on each side
Serve the risotto with the scallops with some fresh grated Parmesan
Season to taste with salt/pepper

Number of Servings: 6

Recipe submitted by SparkPeople user HOFFY2.

TAGS:  Fish | Dinner | Fish Dinner |