- 4
Ingredients
- 3 plum tomatoes, split lengthwise
- 6 sun-dried tomatoes, finely chopped
- 2 T. unsalted butter
- 1/2 C. chopped onion
- 1/2 lb. large shrimp, peeled and deveined
- 1 clove garlic
- 1 C. Arborio rice
- 1.5 oz. Glace de Poulet Gold + 3 C. boiling water
- 1/2 lb. bay scallops
- Salt and freshly ground black pepper to taste
- 1/4 C. dry vermouth
- 1/4 C. finely chopped flat-leaf parsley
- 2 T. minced fresh tarragon
Preparation
Step 1
1. Broil tomatoes, cut side down, on a cookie sheet until lightly blackened. Remove, let cool, then dice and combine with sun-dried tomatoes.
2. Bring water to boil and add Glace de Poulet Gold.
3. Heat butter in a large skillet. Add onion and saute until golden brown. Stir in shrimp and cook just until they start to turn pink. Remove and set aside.
4. Stir in garlic, then add the rice, turning to coat the grains with butter. Adjust heat to medium. Add simmering diluted Glace de Poulet Gold stock 1/2 C. at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes.
5. Add vermouth, tomatoes, shrimp, scallops, salt and pepper. Continue stirring. When scallops are just cooked, stir in parsley and tarragon, cook 1 minute longer, then serve.