Seared Sea Scallops over Shrimp and Truffle Risotto
Scallops are so quick to cook up,I thought this would be a great after work meal to whip up. Turned out great! Recipe from epicurious. Ingredients 3 8-ounce bottles clam juice 1 cup low-salt chicken broth 3 tablespoons olive oil 6 uncooked large shrimp, peeled, deveined, diced 1/4 cup chopped onion 1 garlic clove, minced 1 cup arborio rice 1/4 cup dry white wine 2 tablespoons (1/4 stick) butter 1 tablespoon vegetable oil 6 large sea scallops Truffle oil* 2 tablespoons chopped fresh chives Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm. Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 15 seconds. Add rice; stir 1 minute. Add wine; simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often. Continue a...