Butternut Squash Risotto and Scallops

Procedure for Butternut Squash Risotto:

1. Peel, seed and dice butternut squash. Add to vegetable stock and boil until soft strain from liquid and reserve liquid.
2. Purée in food processor.
3. Heat rondo. Add oil to pan. Add onions cook until translucent.
4. Add arborio rice. Sauté, coat with oil.
5. Add first batch of stock to cover. Reduce until almost gone.
6. Add butternut squash purée. Add more stock to cover. Reduce and continue to stir to avoid sticking.
7. Add third batch of stock. Cook until rice is firm but cooked. (Chef's note: You will reheat for service.)
8. Add salt and pepper to taste (Chef's note: Always keep checking doneness of rice.)
9. Place finished risotto on lined sheet tray with parchment paper to cool.
10. Place in container. Label and date.

Procedure for Scallops (Per Plate):

1. Clean U-10 scallop by removing muscle off the side of the scallop. Pat dry for better sear.
2. Place four scallops in a hot pan to sear (Chef's note: I prefer to sear on one side.)
3. Place in oven 350°F for approximately 3 minutes.
4. When scallops come out of the oven, flip over. Place cubes of butter and herbs in the pan to baste the scallops. (Chef's note: Thyme is my go-to.)
5. Heat up the risotto with vegetable stock and finish with parmesan cheese, adjust seasoning and consistency.
6. Place risotto in center of the bowl with sauteed spinach, dried cranberries, pepitas and apple cider reduction (apple cider reduced down to a syrup).
7. Arrange scallops around the risotto.