To a 2-quart saucepan, add the chicken stock and heat on medium until it comes to simmer, then quickly reduce to low to keep it warm.

To a skillet, set over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil and heat until shiny and shimmering. Add the onions and cook for about 5 minutes or until softened. Add the minced garlic, thyme, and arborio rice and cook, stirring often, for another 5 or so minutes until the grains are translucent on the edges with the centers remaining white.

Add the white wine to the skillet, stirring often, until fully absorbed by the grains.

Ladle in about ½ a cup of warm stock into the skillet and stir often until the liquid has absorbed into the rice and the bottom of the pan looks dry. Continue this process until all the stock has been incorporated. It should take about 30 minutes.

Reduce the heat to low and stir in the butternut squash, nutmeg, 2 teaspoons of salt, and 1 teaspoon of pepper, and stir for 2 minutes. Turn off the heat and fold in the reserved 1 tablespoon of butter and the parmesan.

Start by patting the scallops dry with a paper towel. Sprinkle both sides with salt and pepper. In a small skillet, set over medium-high heat, add the oil.

When hot, add the scallops, cooking on each side for about 1 to 2 minutes, until nice and golden brown. Set them aside on a paper towel.

Add the butter to the pan and cook for about 1 to 2 minutes, stirring frequently, until it’s turned from melted to foamy to nutty and browned. Remove immediately.

Divide the risotto into six equal portions, top with the scallops and drizzle the browned butter over each. Serve immediately.