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Pan Seared Sea Scallops With Israeli Couscous Risotto And Wisconsin American Grana

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Ingredients

1 butternut squash

1/2 cup plus 2 tablespoons olive oil, divided

salt, to taste

black pepper, to taste

3 tablespoons fresh thyme, chopped

2 1/2 cups chicken stock

2 tablespoons shallots, chopped

1 teaspoon garlic, chopped

2/3 cup Israeli couscous

1 arbol chile

1 fresh bay leaf

2 tablespoons butter

2 tablespoons fresh parsley, chopped

1 cup grated Wisconsin American Grana cheese, divided

12 large sea scallops

4 teaspoons sunflower kernels

Parsley or fresh herbs for garnish

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