Seared Scallops on Shrimp and Truffle Risotto

Name: Seared Scallops on Shrimp and Truffle Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 8-ounce bottles clam juice; 1 cup low-salt chicken broth; 3 tablespoons olive oil; 6 uncooked large shrimp, peeled, deveined, diced; 1/4 cup chopped onion; 1 garlic clove, minced; 1 cup arborio rice; 1/4 cup dry white wine; 2 tablespoons (1/4 stick) butter; 1 tablespoon vegetable oil; 6 large sea scallops; Truffle oil*; 2 tablespoons chopped fresh chives

Servings: persons

3 8-ounce bottles clam juice
1 cup low-salt chicken broth
3 tablespoons olive oil
6 uncooked large shrimp, peeled, deveined, diced
1/4 cup chopped onion
1 garlic clove, minced
1 cup arborio rice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
6 large sea scallops
Truffle oil*
2 tablespoons chopped fresh chives

1
Bring clam juice and broth to simmer in medium saucepan.
2
Reduce heat to low; cover to keep warm.
3
Heat olive oil in heavy medium saucepan over medium-high heat.
4
Add shrimp; saute 1 minute.
5
Using slotted spoon, transfer to bowl.
6
Add onion to pan; saute until translucent, about 1 minute.
7
Add garlic; saute 15 seconds.
8
Add rice; stir 1 minute.
9
Add wine; simmer until absorbed, about 1 minute.
10
Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often.
11
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.
12
Stir in butter and shrimp.
13
Season with salt and pepper.
14
Heat vegetable oil in heavy medium skillet over high heat.
15
Sear scallops until golden brown and just opaque in center, about 1 minute per side.
16
Divide risotto among 6 plates.
17
Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.
18
*Available at Italian markets, specialty foods stores, and some supermarkets.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 8-ounce bottles clam juice, 1 cup low-salt chicken broth, 3 tablespoons olive oil, 6 uncooked large shrimp, peeled, deveined, diced, and more.

Yes, Seared Scallops on Shrimp and Truffle Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!