Warm the vegetable broth in a saucepan over low heat and keep it at a gentle simmer.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the diced onion and cook until softened.

Stir in the minced garlic and arborio rice. Cook for 1 minute until the rice looks slightly translucent.

Add the pumpkin puree and stir to combine. Begin adding the warm broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more.

Continue this process until the rice is creamy and tender, about 18 to 20 minutes. Stir in the Parmesan cheese, season with salt and pepper, then remove from heat and cover.

Pat the scallops dry and season both sides with salt and pepper. Heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a clean skillet over medium-high heat.

Add the scallops and sear for 2 minutes per side until golden. Remove and set aside.

In the same skillet, add the sage leaves and fry for 30 to 45 seconds until crisp. Drain on paper towels.

Spoon the pumpkin risotto into bowls, top with seared scallops, and finish with the crispy sage.