Seared Scallops on Shrimp and Truffle Risotto

Seared Scallops on Shrimp and Truffle Risotto
Photo by Brian Leatart

Ingredients

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

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

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