Ingredients:3- 8oz. bottles of clam juice1 cup low sodium chicken broth3 T olive oil6 uncooked large shrimp, peeled, deveined, and finely dicedÂ¼ cup finely diced onion1 clove garlic, minced1 cup Arborio riceÂ¼ cup dry white wine2 T butter (1/4 stick)1 T vegetable oilÂ½ cup parmesan cheese6 large sea scallopstruffle oil, to drizzle2 T chopped fresh chivesDirections:Bring clam juice and broth to simmer in a medium saucepan. Reduce heat to low: cover to keep warm. Heat oil in heavy saucepan over medium high heat. Add shrimp and sautÃ© for 1 minute, remove from pan and reserve. Add onion to pan and sautÃ© until translucent. Add garlic and briefly sautÃ©. Add rice and briefly sautÃ©. Add wine and simmer until absorbed. Add clam juice and chicken broth 1 cup at a time until absorbed. Stir continuously during this process. Cook rice until tender but firm to the bite. Stir in butter, parmesan cheese and shrimp. Season with salt and pepper.Heat vegetable oil in heavy sautÃ© pan over high heat. Sear scallops until golden brown and opaque in center, about 1 minute each side. Divide risotto among 6 plates. Place one scallop atop risotto on each plate and drizzle lightly with truffle oil. Sprinkle with chives and serve.