Cooking Index - Cooking Recipes & IdeasSeared Scallops On Shrimp And Truffle Risotto Recipe - Cooking Index

Seared Scallops On Shrimp And Truffle Risotto

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

3   Clam juice - (8 oz ea)
1 cup 237mlLow-salt chicken broth
3 tablespoons 45mlOlive oil
6   Uncooked large shrimp - peeled, deveined,
  And diced
1/4 cup 15g / 0.5ozChopped onion
1   Garlic clove - minced
1 cup 160g / 5.6ozArborio rice
1/4 cup 59mlDry white wine
2 tablespoons 30mlButter - (1/4 stick)
1 tablespoon 15mlVegetable oil
6 tablespoons 90mlSea scallops (large)
  Truffle oil
  = (available at Italian markets,
  Specialty foods stores, and some
  Supermarkets)
2 tablespoons 30mlChopped 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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