Seared scallops with shrimp, herb and vegetable risotto
by Gina Jantzen

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Course: Main
Cuisine: American
Food Group: Shellfish
Serves: 4


For the risotto:
5 cup(s) chicken broth (not low sodium)
1 cup(s) white wine
1.5 cup(s) arborio rice
1/2 cup(s) parmesan cheese
1/2 cup(s) onion, minced
5 clove(s) garlic,minced
2 tablespoon(s) butter
2 cup(s) frozen peas, thawed
1/4 cup(s) cup chiffonade basil
3/4 pound(s) shrimp, peeled and deveined
1 tablespoon(s) olive oil
For the scallops:
1 pound(s) scallops (large dry or diver type - 7 count/lb)
2 tablespoon(s) coconut oil (refined)
salt & pepper

In saucepan, bring broth to a boil.  Reduce to low to keep warm.  In a large flat bottom skillet with raised sides (minimum 3 inches), heat oil over high heat.  Sprinkle shrimp with salt and pepper and add to pan.  Sauté until lightly browned, about 3 minutes per side.  Remove and set aside.

In same pan, melt butter over medium heat.  Throw in onion and sauté for 5 minutes. Add garlic and cook for 1 minute. Add rice, stir to coat with the butter and cook for 3-5 minutes.  Add wine and cook until nearly evaporated, stirring constantly.  Add 1 cup of broth and cook until mostly absorbed, stirring constantly.  Continue to add broth 1/2 a cup at a time, stirring constantly until broth is nearly absorbed (about 30 minutes total).  Stir in peas  after the final 1/2 cup of broth.  Remove risotto from heat and stir in shrimp, Parmesan, spinach and basil.  Cover and let stand for three minutes (or until scallops are finished).  Season with salt and pepper to taste.  

Heat a large skillet over high heat.  Add coconut oil and allow oil to heat for a couple of minutes.  Dry scallops by patting them with a towel or paper towel.  Add scallops, being careful to leave at least an inch perimeter around scallops. and don't move them once they hit the pan.  Sear scallops 2 minutes per side.  Remove from skillet and serve immediately with Shrimp, Herb and Spring Vegetable Risotto.

Notes:First, always buy "dry" or diver scallops. "Wet" scallops have been treated with preservatives and, regardless of your best efforts, you will never be able to dry them off enough to develop a sear (the pretty, tasty browned crust). Just ask the person behind the counter if the scallops they're selling are wet or dry, and if he/she looks at you confused, the scallops are more than likely wet. If you do not live close to a fish market that carries dry or diver scallops, Costco's scallops (both the fresh and the Kirkland frozen scallops) are dry scallops. Make sure your pan is really hot. That's it. Pat the scallops dry, sprinkle them with some kosher salt and cracked pepper, and dinner is ready in 4 minutes (assuming, of course, you already made the risotto).