Pan-Seared Scallops With Pumpkin Risotto

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
3009
FAT
196%
CHOL
429%
SOD
910%

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Ingredients for 4 servings

4 miniature pumpkins (preferably Jack-Be-Little; 3 1/2 to 4 inches in diameter)

1 1/4 cups diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins)

2 cups chicken stock

2 cups water

1 small onion, finely chopped

1 tablespoon olive oil

3/4 cup Arborio rice

1 oz grated Parmigiano-Reggiano (1/3 cup)

1 tablespoon unsalted butter

20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary

1 1/2 tablespoons olive oil

3 tablespoons unsalted butter

2 tablespoons thinly sliced fresh sage

2 tablespoons white truffle oil

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