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SEARED SCALLOPS & SHRIMP

with Pancetta & Mushroom Risotto

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 6 servings
INGREDIENTS
  • 2 tablespoons 100% pure olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh thyme divided
  • 1 tablespoon chopped fresh sage leaves divided
  • 1/2 teaspoon black pepper
  • 1 pound fresh sea scallops
  • 1 pound frozen 16-20 count EZ peel uncooked shrimp thawed, peeled and deveined
  • 3 cups reduced sodium chicken broth
  • 4 ounces sliced pancetta julienned
  • 1/4 cup chopped shallots
  • 2 3.5 ounce packages shiitake mushrooms stems removed, sliced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1/2 cup Culinary Circle Grated Parmesan Cheese
DIRECTIONS

In large bowl, combine olive oil, garlic, 1 teaspoon thyme, 1 teaspoon sage and pepper; salt to taste. Add scallops and shrimp; gently toss to coat. Set aside.

In small saucepan, bring chicken broth to a simmer. Reduce heat and keep warm.

In large saucepan, cook pancetta over medium-high heat until crisp; remove to paper towels. Drain off all but 2 tablespoons of pan drippings.

Reduce heat to medium and add shallots to pan; sauté 1 minute. Add in mushrooms; sauté about 3 minutes or until softened. Add rice; sauté 1-2 minutes. Stir in wine; continue sautéing until liquid is absorbed. Add 1 cup chicken broth; reduce heat to simmer. Simmer, stirring frequently until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed.

Stir in peas, remaining thyme and sage with last ½ cup broth. When all liquid is absorbed, remove from heat and stir in Parmesan cheese.

Meanwhile, heat large skillet over medium-high heat. Add scallops and shrimp; cook, turning occasionally, until browned and cooked through (about 6-8 minutes). Serve over risotto.