Deb's recipe for the Roasted Garlic and Wild Mushroom risotto got me in a risotto mood and I remembered this recipe. I've made this a few times and it is also very good. It's from a past issue of Bon Appetit and attributed to Alan Wong of Alan Wong’s restaurant in Honolulu.
Seared Scallops on Shrimp and Truffle Risotto
(reportedly 6 appetizer portions; however, we used it as 2 entrée portions)
3 eight-ounce bottles clam juice
1 cup low salt chicken broth
3 tablespoons olive oil
6 uncooked large shrimp, peeled, deveined, diced
¼ cup chopped onion
1 garlic clove minced
1 cup arborio rice
¼ 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
Bring clam juice and chicken 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; sauté 1 minute. Transfer shrimp to bowl and add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 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 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 S&P.
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 (as I said we made as 2 entrée portion). Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives and serve.
We served with roasted aparagus
