Goin' Coastal: Scallops with Pumpkin Risotto Serves 4-5 Pumpkin Puree Ingredients-1 sweet pumpkin (or pie pumpkin)- sweet (Vidalia) onion- teaspoon ground nutmeg- teaspoon ground ginger- teaspoon allspice-1 cup brandy- cup honey-2 tablespoons fresh thymePumpkin Puree Procedure-Preheat the oven to 325 degrees.-Cut the pumpkin in half, from stem to base. Remove the seeds and pulp, and cover each half with foil.-Bake in the oven, foil side up, for about 1 hour or until tender.-Scrape pumpkin meat from shell halves, and set aside.-In a 2-quart sauce pan, sweat the onion with seasonings. -Deglaze onions with 1 cup brandy; reduce, and cook out alcohol.-Stir in honey and fresh thyme.-Place onion mix and pumpkin meat in blender, and puree until smooth.Scallops Ingredients-20 oz. New Bedford scallops-2 tablespoons extra virgin olive oil-2 tablespoons unsalted butter-4 sprigs thyme-Kosher salt and pepper to tasteScallops Procedure-Heat oil in a large skillet over medium-high heat. -Season scallops with salt and pepper, and cook until deep golden brown on one side (about 3 minutes). -Turn the scallops, and add the butter and thyme to the pan. -Continue cooking, spooning butter over scallops often, until scallops are cooked through, and butter is brown and smells nutty, (about 3 minutes longer).Risotto Ingredients-5 cups unsalted chicken stock-1 tablespoons extra virgin olive oil-1 cups diced onion-1 cups Arborio rice-5/ 8 teaspoon kosher salt- cup dry white wine -2 tablespoons butter-2-3 cups pumpkin puree -1.5 oz. Parmigiano-Reggiano cheese, grated (about 1/ 3 cup)-Toasted pumpkin seeds and thyme for garnishRisotto Procedure-Heat a 10 saute pan to medium heat. Add oil to the pan, and swirl to coat.-Add the onion, and cook for 5 minutes, stirring occasionally. -Add the rice, and cook for 1 minute, stirring frequently, making sure not to burn the rice.-Add the wine, and cook 2 minutes or until the liquid is absorbed, stirring frequently. -Stir in 1 cups stock, and cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. -Add the remaining stock 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next.-Remove the pan from the heat, and stir in the pumpkin puree, butter and cheese.-Finish with seared scallops, and garnish with toasted pumpkin seeds and fresh thyme.