elegant dining – My Gluten Free Cucina

Jumbo Sea Scallops are paired with risotto, roasted squash cubes and Brussels sprouts chips in this elegant, five-star dinner. This is the kind of meal you might see in a high end restaurant or gourmet magazine, but today I’ll show you how to make it at home for a fraction of the cost!

Jumbo sea scallops are a real treat, and can be expensive when not in season. Watch for sales, or buy frozen if available.

Ingredients:

8 oz. jumbo sea scallops
1/2 cup Arborio rice
1 shallot, minced
1 tbsp. butter
1/4 cup white wine
32 oz. carton gluten free chicken broth (you won’t need all of it)
salt and pepper to taste
fresh chives or chive seasoning
2 cups butternut squash, cut into 1/2″ cubes
garlic seasoning
2 cups Brussels sprouts, leaves separated
olive oil

Preparation:

1. Toss the squash cubes with 1 tbsp. olive oil. Season with salt, pepper and garlic seasoning. Spread the squash cubes on a baking sheet lined with parchment, then bake at 375º for 10 minutes.

2. Wash the Brussels sprouts leaves and discard any that are bruised. Toss with 1 tbsp. olive oil, salt and pepper. Add them to the baking sheet with the squash cubes and continue baking at 375º for another 30 minutes.

3. Make the risotto. Add butter, shallots and rice to a shallow pan, stirring to coat. Add the white wine and stir until almost evaporated. Add the chicken broth, 1 ladle at a time and stir over low heat until almost evaporated. Continue adding broth, 1 ladle at a time until risotto is finished, about 30 minutes. Season with salt, pepper and chives and finish with a pat of butter.

4. Sear the scallops in butter about 3 minutes per side, with just a splash of white wine. To get that beautiful caramelized crust do not use a non-stick pan!

5. To plate, spread the risotto in an even layer on a serving dish. Top with the squash cubes, and Brussels sprouts chips. Finally, arrange the scallops across the top.