4 tablespoons olive oil

½-pound sea scallops (cut in half if they are very large)

1-pound medium size shrimp, peeled and deveined

½-pound squid (rings and tentacle mix)

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons granulated garlic powder

1 large onion, chopped

8 cloves garlic, chopped

1 ½ cups Arborio rice

2 cups dry white wine

1 pint cherry or grape tomatoes, sliced in half

3-4 cups fish or chicken stock

12 small littleneck clams, shells scrubbed clean with a brush under cold running water

3 cups fresh baby spinach, packed

1 lemon

¾ cup heavy cream

Chopped parsley and lemon slices to garnish

In a large deep skillet, heat 2 tablespoon of the olive oil over medium high heat.

Season the scallops, shrimp, and squid with 1 teaspoon of the salt, 1 teaspoon of the pepper, and all of the granulated garlic. Massage the seasonings into the seafood to coat on all sides. Spread the scallops in the hot pan in an even layer and sear until brown and caramelized (about 1 ½ minutes per side). Remove from pan and add the shrimp in an even layer and do the same. Remove and add squid to the pan and toss for 1 minute. The seafood does not need to be cooked completely through as it will cook again when added back to the risotto.

Add the remaining 2 tablespoons olive oil to the pan. There will be brown drippings in the pan from cooking the seafood. This will add great flavor to the final dish so do not remove or clean the pan! Add the onions and garlic to the pan and sauté for about 4-5 minutes until they become soft and translucent. Add the rice to the pan and stir to coat and get toasty, about 5 minutes more.

Add the wine to the pan and stir frequently until it is completely absorbed. Add the tomatoes and add ½ cup of the stock to the pan, stirring continuously.  When the moisture is absorbed, add another ½ cup of stock to the pan and continue this process, adding more stock, until the rice reaches an al dente consistency, tender but slightly chewy.  Nestle the clams into the rice and cover the pan.  Reduce the heat to medium and let cook until the clams open, about 4-5 minutes.  Add the cooked seafood (scallops, shrimp, and squid) back into the pan with any accumulated juices.  Add the spinach. Fold all ingredients together.

Zest the lemon using a micro-plane into the pan. Then, cut the lemon into quarters and squeeze the juice directly into the pan through a sieve to catch the seeds.  Gently mix to combine. Add the heavy cream and toss again to combine. Let simmer for 5 minutes, stirring occasionally. Serve hot garnished with parsley and lemon slices.

Serves 6-8

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