Brandon Pomerson, Executive Chef of Baltimore Yacht Club, says his recipe for butternut squash risotto with scallops was inspired by the changing seasons.
“As chefs, we are inspired by seasons,” he says, “We have to constantly change, to appreciate the beauty of [each] season and the food they bring. … I love the fall season—the colors that come with it and the warmth that it brings. [We] eat with [our] eyes first, and color is a big thing with me when trying to come up with dishes.”
The flavors, Pomerson says, are relatively simple: “sweetness of the scallops, richness of the risotto—but there are other surprises in texture from the saltiness of the pepitas, tartness and crispness of the apples. The dried cranberries bring [additional] sweetness and tartness, and the apple cider reduction ties it all together.”
The dish is successful, Pomerson adds, because scallops are a primary ingredient.
“When you have a star of the dish, you try to build a great supporting cast that complements it well. Be simple, don’t overcomplicate things, and make sure you cover all the bases of building a dish,” he advises.
Butternut Squash Risotto and Scallops
Click here for the recipe.