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Marinate sea scallops in 1/4 cup Rosemary Garlic Dressing & Marinade while risotto is cooking.
Heat Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Sauté onion for 2 minutes. Add Arborio rice and cook for another 3 minutes.
Stir in vegetable broth and pumpkin puree. Bring to a boil over medium heat and cook, uncovered, for about 20 minutes or until rice is tender and liquid is absorbed. Stir in Parmesan cheese, dried cranberries, and remaining 2 tablespoon Rosemary Garlic Dressing. Season with salt and pepper if desired.
Heat a 10-inch nonstick skillet over medium-high heat. Add sea scallops and cook for about 2-3 minutes on each side until cooked through.
Calories 410 , Carbs 50 grams, Cholesterol 40 milligrams, Fat 14 grams, Fiber 5 grams, Protein 22Saturated Fat grams, Sodium 810 milligrams, Sugar 12 grams
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