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1
Preheat oven to 350F.
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2
Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes.
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3
Cool slightly.
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4
Cut out tops and reserve, then scoop out seeds.
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5
Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.
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6
Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes.
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7
Drain in a colander.
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8
Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer.
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9
Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
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10
Add rice and cook, stirring, 1 minute.
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11
Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed.
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12
Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
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13
(There may be broth left over.)
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14
Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted.
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15
Season with salt and pepper and cover to keep warm.
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16
Pat scallops dry and season with salt.
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17
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute scallops, turning once, until golden brown, 4 to 6 minutes.
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18
If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more.
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19
Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).
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20
Cook butter in same skillet over moderate heat until it foams and turns light brown.
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21
Add sage and cook, stirring, 1 minute.
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22
Remove from heat and stir in truffle oil.
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23
Season with salt.
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24
Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops.
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25
Arrange scallops around pumpkin and drizzle with sage butter.
