Seared Scallops on Shrimp and Truffle Risotto
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
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