Shrimp and Scallop Truffle Risotto

3 bottles of clam juice (8 oz. each)

1 cup seafood stock (or you can use another bottle of clam juice, I just didn't have another bottle)

1 1/2 cup chicken stock

3 tablespoons olive oil

12-15 large uncooked shrimp, peeled, deveined and diced

1/2 onion, diced

2 garlic cloves, minced

1/4 cup dry white wine

1 1/2 cup arborio rice

1/2 cup Parmesan cheese, grated

handful parsley, chopped

3 tablespoons butter

1 tablespoon vegetable oil

6 large sea scallops

truffle oil, to taste

In a medium saucepan, bring clam juice and broth to a simmer. Reduce heat to low and cover to keep warm.

 Heat olive oil in a large saucepan over medium heat.  Add shrimp, season with salt & pepper and saute 1 minute, until shrimp are turning pink in color. Using slotted spoon, remove shrimp and transfer to a bowl. Set aside.  

To the same saucepan, add the onion and saute until translucent, approximately 2 minutes.  Add the garlic and saute.  Then add the rice and stir for approximately 1 minute.  Add the wine and simmer until absorbed, about 1 minute.  Add 1 cup of the clam juice mixture to the rice, stirring frequently until the liquid had absorbed, approximately 5 minutes.  Repeat, 1 cup at a time, until all the liquid has been used and the rice is tender but still firm to bite, approximately 25 minutes. Stir in the butter, shrimp, Parmesan cheese and parsley. Season with salt & pepper.

Heat vegetable oil in a medium saucepan over high heat. Season the scallops with salt & pepper.  Sear the scallops until golden brown and opaque in center, about 1 minute per side. Divide the risotto among the plates. Place 1 scallop atop each platted risotto, drizzle with truffle oil and serve

adapted from epicurious