Seared Scallops on Shrimp and Truffle Risotto

Ingredients

• 3 8-ounce bottles clam juice
• 1 cup low-salt chicken broth
• 3 tablespoons olive oil
• 2 tablespoons fresh chives
• Truffle oil
• 6 large sea scallops
• 1 tablespoon vegetable oil
• + 6 more ingredients
• • 2 tablespoons butter
  • ¼ cup dry white wine
  • 1 cup arborio rice
  • 1 garlic clove
  • ¼ cup onion
  • 6 uncooked large shrim, peeled, deveined

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;...

View full recipe at Epicurious