Ingredients:
3- 8oz. bottles of clam juice
1 cup low sodium chicken broth
3 T olive oil
6 uncooked large shrimp, peeled, deveined, and finely diced
¼ cup finely diced onion
1 clove garlic, minced
1 cup Arborio rice
¼ cup dry white wine
2 T butter (1/4 stick)
1 T vegetable oil
½ cup parmesan cheese
6 large sea scallops
truffle oil, to drizzle
2 T chopped fresh chives
Directions:
Bring clam juice and broth to simmer in a medium saucepan. Reduce heat to low; cover to keep warm. Heat oil in heavy saucepan over medium high heat. Add shrimp and sauté for 1 minute, remove from pan and reserve. Add onion to pan and sauté until translucent. Add garlic and briefly sauté. Add rice and briefly sauté. Add wine and simmer until absorbed. Add clam juice and chicken broth 1 cup at a time until absorbed. Stir continuously during this process. Cook rice until tender but firm to the bite. Stir in butter, parmesan cheese and shrimp. Season with salt and pepper.
Heat vegetable oil in heavy sauté pan over high heat. Sear scallops until golden brown and opaque in center, about 1 minute each side. Divide risotto among 6 plates. Place one scallop atop risotto on each plate and drizzle lightly with truffle oil. Sprinkle with chives and serve.
Bar Harbor Inn's Seared Maine Scallops with Shrimp and Truffle Risotto
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