3 Jumbo Shrimp / 2 Scallops / Sun-dried Tomatoes / Green Onions Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth over medium heat and keep it warm.

2. 2

   Sauté the Aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add minced garlic and sliced green onions, sauté until fragrant.

3. 3

   Cook the Shrimp and Scallops

   Add the jumbo shrimp and scallops to the skillet. Cook for 2-3 minutes until they turn opaque. Remove them from the skillet and set aside.

4. 4

   Prepare the Risotto

   In the same skillet, add Arborio rice and toast for 1-2 minutes. Gradually add warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

5. 5

   Add Sun-Dried Tomatoes

   After about 15 minutes, when the rice is creamy and al dente, stir in the sun-dried tomatoes, the remaining butter, and parmesan cheese. Season with salt and black pepper.

6. 6

   Combine and Serve

   Return the cooked shrimp and scallops to the skillet, gently mixing them into the risotto. Cook for an additional 2 minutes. Serve hot.