Shrimp & Scallop Risotto

Shrimp! Mmm, scallops!!! Mmmm…

Oh, I have got to remember NOT to drink the chardonnay while I’m cooking, especially on an empty stomach. Hahah…

I didn’t know that this dish was going to taste SO GOOD! This rocked my taste buds out of the expected zone! I’m definitely adding this dish to my favorite things to cook!

[100% organic, wild bay scallops from Mexico, environmentally responsible aquaculture farmed shrimp]


  • 2 cups chicken broth
  • One 8 oz. bottle clam juice
  • 2 TBS unsalted butter, separated into 1 TBS
  • 5 garlic cloves, diced
  • ⅔ cup Arborio rice
  • ½ cup dry white wine
  • 10 shrimp, peeled, deveined, and tails removed, each cut into 3 pieces
  • 1 cup bay scallops
  • 1 tomato, cored, seeded, and chopped
  • 4 TBS fresh basil, chopped
  • A squirt of lemon juice


  1. Combine the chicken broth and clam juice in a pot and heat until boiling
  2. Melt 1 TBS of butter in a big pan over medium heat
  3. Add the garlic, cook for 30 seconds
  4. Stir in the rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes
  5. Stir in the wine and cook until it is completely absorbed, 1-2 minutes
  6. Add 1 cup of the hot broth mixture and simmer, stirring frequently, until all the liquid has absorbed, and the bottom of the pan is almost dry
  7. Adding ½ cup broth at a time, and stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 25-30 minutes
  8. Vigorously stir in the remaining 1 TBS of butter until it has melted. Gently fold in the shrimp, scallops, tomatoes, basil, and ⅓ cup of the broth mixture
  9. Cover the pan, reduce heat to low, and cook until the seafood is cooked through, 6-8 minutes. Stir once halfway through cooking.
  10. Once done, remove from heat and squirt a bit of lemon juice into the risotto

*Adapted from Pink Parsley.

One thought on “Shrimp & Scallop Risotto

  1. Patricia Carpenter

    The opening comments for this recipe are fu**in’ hilarious!!! Or how you would say it… ‘LOL’ funny:) Being a HUGE fan of risotto, I wanted to check out your method of preparation for it. Good job! Your instructions are clear, easy to follow, and would make a darn fine end product. Keep up the great work Tsunami!

    ps. I hadn’t checked my e-mail for awhile and I was so happy to see all the blog posts you’ve made in my absence 🙂 Thanks! I’m looking forward to reading them.

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