• Ingredients: 26
  • Serves: 4

Pan-seared scallops with pumpkin risotto with large sea scallops , tough muscle removed from side of each if necessary, olive oil, unsalted butter, thinly sliced fresh sage, white truffle oil.


  • 4 miniature pumpkins

For risotto

  • 1 1/4 cups diced peeled seeded fresh pumpkin
  • 2 cups chicken stock
  • 2 cups water
  • 1 small onion, finely chopped
  • 1 tbsp. olive oil
  • 3/4 cup Arborio rice
  • 1 oz grated Parmigiano-Reggiano
  • 1 tbsp. unsalted butter

For scallops

  • 20 large sea scallops , tough muscle removed from side of each if necessary
  • 1 1/2 tbsps. olive oil
  • 3 tbsps. unsalted butter
  • 2 tbsps. thinly sliced fresh sage
  • 2 tbsps. white truffle oil


  • 9 gingersnap cookies, crumbled


  • 12 live 1-pound chicken lobsters
  • 16 ears sweet corn
  • 12 extra-large eggs



  • You will need a shovel, a broom, a large canvas tarp that is at least 8 x 6 feet, a couple of big buckets, a few pairs of tongs, two pairs of gloves to protect hands from the steam, a pot to melt butter, a ladle, cheesecloth for wrapping the small food items , twine for tying the cheesecloth bundles and platters for the cooked food. A picnic table is terrific for serving the platters of food but is not absolutely necessary. You will also need plates, cups, bowls for melted butter, eating utensils, lobster crackers, plenty of napkins and several large garbage bags.

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


Roast miniature pumpkins:

  1. Step 1 Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes.

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  2. Step 2 Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.

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Make risotto while pumpkins roast:

  1. Step 3 Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes.

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  2. Step 4 Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.

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  3. Step 5 Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed.

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  4. Step 6 Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.

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  5. Step 7 Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.

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Prepare scallops:

  1. Step 8 Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes.

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  2. Step 9 If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).

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  3. Step 10 Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute.

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To serve:

  1. Step 11 Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops. Arrange scallops around pumpkin and drizzle with sage butter.

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Nutrition information

Calories 3,327 Carbohydrates 269 g (90%)
Fat 52 g (80%) Protein 436 g (872%)
Saturated Fat 17 g (86%) Sodium 13,706 mg (571%)
Polyunsaturated Fat 8 g Fiber 48 g (191%)
Monounsaturated Fat 17 g Cholesterol 855 mg (285%)