Seared Scallops On Shrimp And Truffle Risotto

Recipe Ingredients

3		Clam juice - (8 oz ea)
1 cup	237ml	Low-salt chicken broth
3 tablespoons	45ml	Olive oil
6		Uncooked large shrimp - peeled, deveined,
		And diced
1/4 cup	15g / 0.5oz	Chopped onion
1		Garlic clove - minced
1 cup	160g / 5.6oz	Arborio rice
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Butter - (1/4 stick)
1 tablespoon	15ml	Vegetable oil
6 tablespoons	90ml	Sea scallops (large)
		Truffle oil
		= (available at Italian markets,
		Specialty foods stores, and some
		Supermarkets)
2 tablespoons	30ml	Chopped fresh chives

Recipe Instructions

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; saute 1 minute. Using slotted spoon, transfer to bowl.

Add onion to pan; saute until translucent, about 1 minute. Add garlic; saute 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.

Source:
Bon Appetit, September 2003

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