Scallops with Herb Sauce and Butternut Squash Risotto

Tonight as I was cooking dinner, the baby was throwing a fit.  Overtired and hungry do not add up to a happy baby.  Luckily, this meal accommodated me!  While the risotto simmered and scallops seared, I was able to feed the baby her cottage cheese and squash, and prep the dinner salads!  When the meal was on the table, she gobbled up a fair portion of risotto too.

I roasted the squash in the Lock N Lock Boroseal glass rectangle baking dish with handle.  You can roast the squash, stir the mixture together, serve, and store leftovers all in the same dish!  This helps eliminate the need to dirty more dishes.   

The flavors and presentation of this meal would lend itself to making a great New Years Eve dinner for the family or for guests!

Scallops with Herb Sauce

Serves 4

1 1/2 pound sea scallops

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

3 tablespoons butter, divided

2 garlic cloves, minced

4 tablespoons dry sherry or chicken broth

2 tablespoon lemon juice

1/4 teaspoon minced fresh oregano

1/4 teaspoon minced fresh tarragon

Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika.  In a large skillet, heat 2 tablespoons butter over medium-high heat.  Add scallops; sear for 1-2 minutes on each side or until golden brown and firm.  Remove from the skillet; keep warm. 

Wipe skillet clean if necessary. Sauté garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops. 

Butternut Squash Risotto

Serves 4

2 cups cubed peeled butternut squash

2 teaspoons olive oil, divided

Dash salt

2 1/2 cups reduced-sodium chicken broth

8 ounces sliced fresh shiitake or baby bella mushrooms

4 tablespoons chopped onion

2 garlic cloves, minced

2/3 cup uncooked arborio rice

Dash pepper

1/2 cup white wine or 1/2 cup additional reduced-sodium chicken broth

1/2 cup grated Parmesan cheese

2 teaspoons minced fresh sage

Preheat oven to 350 degrees.  Place squash in a greased glass baking dish. Add 1 teaspoon oil and salt; toss to coat. Bake, uncovered, for 25-30 minutes or until tender, stirring occasionally.

Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, sauté the mushrooms, onion and garlic in remaining oil for 3-4 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in cheese until melted. Add squash and sage. Serve immediately.