Ingredients

For the Candied Pecans:

• ⅓ cup white sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 large egg white
• 1 tbsp water
• 1 lb pecan halves

For the Pumpkin Risotto:

• 4 tbsp butter, divided
• ¾ cup finely chopped onion (white, yellow, or shallot)
• 1½ cups Arborio or Carnaroli rice
• ½ cup dry white wine (like Sauvignon Blanc)
• 4 cups chicken or vegetable broth, warmed
• 1 cup pumpkin puree (fresh or canned)
• ¾ cup freshly grated Parmesan cheese
• ½ tsp ground nutmeg
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

For the Seared Scallops:

• 8 large dry-packed sea scallops
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1 sprig fresh thyme (or rosemary)
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh lemon juice

For Garnish:

• 8 fresh sage leaves
• 2 tbsp olive oil (for frying)
• Aged balsamic vinegar, for drizzling

Directions

Make the Candied Pecans

1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together sugar, cinnamon, and salt.
3. In a large bowl, whisk egg white and water until frothy. Add pecans and toss to coat.
4. Sprinkle the sugar mixture over the pecans and stir until evenly coated.
5. Spread onto the baking sheet in a single layer.
6. Bake for 40–50 minutes, stirring every 10–15 minutes, until the pecans are golden and fragrant. Let cool completely.

Prepare the Pumpkin Risotto

1. In a saucepan, bring broth to a gentle simmer; keep warm over low heat.
2. In a large heavy pan or Dutch oven, melt 2 tbsp butter over medium heat. Add onion and cook until translucent, about 4 minutes.
3. Add rice and stir for 1 minute to coat the grains.
4. Pour in white wine and cook until almost fully absorbed, about 3 minutes.
5. Add ½ cup warm broth at a time, stirring constantly until absorbed before adding more. Continue until rice is creamy and tender, about 20 minutes total.
6. Stir in pumpkin puree, remaining 2 tbsp butter, Parmesan, nutmeg, salt, and pepper. Mix until creamy and smooth. Cover and keep warm while preparing scallops.

Fry the Sage

1. In a small skillet, heat 2 tbsp olive oil over medium heat.
2. Add sage leaves and fry for 10–15 seconds per side, until crisp but not browned.
3. Transfer to paper towels to drain.

Sear the Scallops

1. Pat scallops completely dry and season both sides with salt and pepper.
2. Heat a cast-iron or stainless-steel skillet over medium-high heat and add olive oil.
3. When the oil shimmers, add scallops flat-side down. Sear for 1½–2 minutes, until a golden crust forms.
4. Flip scallops and add butter, garlic, and thyme. Spoon the melted butter over the scallops for 30 seconds as they finish cooking (about 1 more minute).
5. Remove from heat and finish with a squeeze of fresh lemon juice.

To Serve

1. Spoon a generous portion of pumpkin risotto onto each plate.
2. Top with seared scallops (4 per plate).
3. Sprinkle with candied pecans and garnish with fried sage leaves.
4. Finish with a drizzle of aged balsamic vinegar and serve immediately.