Pumpkin Risotto with Scallops

Pumpkin Risotto with Scallops

Preparation time: 10 min

Cooking time: 10 min

Portions: 4 servings


600gr dry scallops
500gr of risotto rice
2 French shallots diced
300gr of chopped pumpkin flesh
50gr of pumpkin seeds
100gr chopped fresh parsley
30gr La Mer 'Le Pêcheur' spices
~ 1,5l chicken stock or broth
10cl of olive oil


  1. Roast the pumpkin seeds in the oven at 350f for about 10min, being careful that they do not burn.
  2. Fry the shallots in 5cL of olive oil for 2 min and add the pumpkin meat and spices and sauté another 5 min.
  3. Put the rice in the pan to glaze it and add the broth or stock gradually. Count about 20 minutes of cooking for the rice (according to the desired cooking). Finish with the chopped parsley.
  4. In another skillet sauté the scallops with 5cl of 30sec olive oil (1 min for larger scallops) on each side just before serving.


  • The broth should be warm when added to the rice which will prevent sticky rice
  • For a creamy risotto add Parmesan cheese or cream at the end of cooking.
  • Scallops can be replaced by salmon or squid or your favorite seafood.


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