Seared Scallops On Shrimp And Truffle Risotto
- 3 bottles clam juice - (8 oz ea)
- 1 cup low-salt chicken broth
- 3 tablespoons olive oil
- 6 uncooked large shrimp peeled, deveined, and diced
- 1/4 cup chopped onion
- 1 garlic clove minced
- 1 cup arborio rice
- 1/4 cup dry white wine
- 2 tablespoons butter - (1/4 stick)
- 1 tablespoon vegetable oil
- 6 large sea scallops
- Truffle oil (available at Italian markets, specialty foods stores, and some supermarkets)
- 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 adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season with salt and pepper.
Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side.
Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.
This recipe yields 6 appetizer servings.