Pumpkin Sage Risotto with Scallops

1: Heat oil over medium heat.

2: Add onions and cook for 3 mins, stirring constantly.

3: Add garlic and cook for 2 mins.

4: Add sage and cook for 2 mins.

5: Add pumpkin and mix thoroughly, let cook for 3 minutes and add white wine.

6: Once alcohol is cooked off, add dry orzo and vegetable broth. Season with salt and pepper and bring to a boil.

7: Once pot is boiling, bring to a simmer and stir constantly while orzo cooks (about 8-9 minutes).

8: Once orzo is fully cooked, add butter and Parmesan cheese.

9: Place scallops on a plate with a paper towel and dab dry.

10: Season both sides with salt and pepper.

11: Heat oil over medium heat.

12: Sear scallops on both sides (about 3-4 minutes per side depending on size).

13: Once scallops are mostly cooked through, add butter and garlic to the pan; once butter is melted, scoop liquid from pan over scallops with a small spoon.

14: Remove from heat, move scallops to a serving dish and pour remaining liquid from the pan over scallops.

15: Serve immediately.