Seared Scallops on Shrimp and Truffle Risotto

Name: Seared Scallops on Shrimp and Truffle Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 2 Tbsps (1/4 stick) butter; 680 grams clam juice; 59 milliliters dry white wine; 2 Tbsps chopped fresh chives; 1 garlic clove, minced; 237 milliliters low-salt chicken broth; 3 Tbsps olive oil; 59 milliliters chopped onion; 6 larges sea scallops; 6 larges uncooked large shrimp, peeled, deveined, diced; 6 servings Truffle oil; 1 Tbsp vegetable oil

The recipe Seared Scallops on Shrimp and Truffle Risotto could satisfy your Mediterranean craving in approximately 45 minutes. Watching your figure? This gluten free recipe has 437 calories, 5g of protein, and 28g of fat per serving. This recipe serves 6. A mixture of shrimp, wine, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm.

Ingredients you will need

Clam Juice

Broth

Equipment you will use

Sauce Pan

Heat olive oil in heavy medium saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl.

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Shrimp

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Slotted Spoon

Bowl

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

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add garlic; sauté 15 seconds.

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Garlic

Add rice; stir 1 minute.

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Rice

Add wine; simmer until absorbed, about 1 minute.

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Wine

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.

Ingredients you will need

Salt And Pepper

Clam Juice

Butter

Shrimp

Rice

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.

Ingredients you will need

Vegetable Oil

Scallops

Equipment you will use

Frying Pan

Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.

Ingredients you will need

Truffle Oil

Scallops

Chives

*Available at Italian markets, specialty foods stores, and some supermarkets.

Equipment

Ingredients

Servings:

237milliliters

arborio rice 2Tbsps

(1/4 stick) butter 680grams

clam juice 59milliliters

dry white wine 2Tbsps

chopped fresh chives 1

garlic clove, minced 237milliliters

low-salt chicken broth 3Tbsps

olive oil 59milliliters

chopped onion 6larges

sea scallops 6larges

uncooked large shrimp, peeled, deveined, diced 6servings

Truffle oil 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.