Rosemary in pumpkin-truffle risotto*

We got hold of some beautiful Nantucket Bay scallops, courtesy of our friend Bob.  This is what I did with them.

Seared Scallops with Pumpkin-Truffle Risotto
(Serves 2 as a main course)

For the risotto:

1 T. canola oil
1 small onion, chopped
2 shallots, chopped
1 t. chopped fresh rosemary
2/3 cup Arborio rice
¼ c. Marsala
3-4 cups chicken stock
½ cup canned pumpkin
1-2 t. truffle oil
salt and pepper to taste, chopped parsley to garnish

For the scallops:

1-2 t. butter
1-2 t. canola oil
3/4 lb. scallops (I used Nantucket Bay, but any dry scallop is fine)

For the risotto, heat the canola oil over medium heat in a skillet large enough to hold all the ingredients. Add the onion and shallot and cook, stirring occasionally, until they soften and begin to brown, about 7-10 minutes. Add the rosemary and cook another minute or two.

Add the rice and stir until all the grains are coated with a little oil. (If the mixture seems dry, add another teaspoon of oil.) When the rice is hot, add the Marsala and cook, stirring, until it has almost completely evaporated.

Now comes the controversial part. Purists will tell you to simmer the stock and add it a little at a time to the rice, stirring constantly. I add it in one or two additions, right out of the fridge, stirring every so often. Let your conscience be your guide, but stop adding and stirring when the rice is still just the slightest bit al dente, and then add the pumpkin, truffle oil, salt, and pepper.

While the risotto is cooking, do the scallops. Heat the butter and oil togetheir in a skillet large enough to comfortably hold the scallops. When the pan is very hot, add the scallops and cook just until they’re heated through. My bay scallops were done in just a couple of minutes. If you’re using sea scallops, let them cook on one side for 2-3 minutes, and then turn them and cook another couple of minutes.

Serve the scallops on a bed of the risotto, sprinkled with the parsley.