A Valentine Hangover!

Seared Scallops over Lemon Shrimp Risotto

I am totally hungover from Valentine's Day last night, and I'm not talking about the drinking-way-too-much alcohol hangover. I'm talking about being hungover from batches of valentines cookies, tiramisu, chocolate, strawberries AND the one thing that really put me over the edge... the Seared Scallops over Lemon Shrimp Risotto I made! Yumm-oh I say! The hangover I have is the kind that anyone would want...amazing! And if I could do a repeat performance tonight I would! I'll admit, the fabulous gin & tonic and petite sirah wine may have contributed just a scoach to my hangover! I had a very romantic night with Dave and the boys. Nothing beats dining at home and creating your own unique experience and that's just what we did. Having a valentines dinner at home has become a special tradition of ours. And I must add, Dave  and the boys did not disappoint in the romance department! I didn't get the Alex and Ani bracelet I hinted at in a previous post, I got something even better...a gift certificate for a massage! Much needed, thank you honey! So back to the Seared Scallops over Lemon Shrimp Risotto that was so irresistibly delicious! This is a recipe I've had in the archives and have made a handful of times over the years. It's light and refreshing and is so good any time of the year. And it was the perfect choice for our Valentine's Day dinner. Salute to an amazing Valentine's hangover!

Preparing the risotto is an art in itself, but the results are divine

Pan searing the scallops is also an art and perfected by Dave 

The lemon adds a perfect flavor to the seafood

A Valentine's Day Toast

Seared Scallops over Lemon Shrimp Risotto (Click to print recipe)

Serves 6

Ingredients:

2 8 oz bottles of clam juice
3 cups chicken broth
3 tb olive oil
12 uncooked large shrimp peeled, deveined, and diced
1/2 onion
2 tb minced garlic
1 1/2 cups arborio rice
2 tb butter
12 large sea scallops
2 tb chopped scallions
1 lemon
salt n pepper

Bring clam juice and chicken broth to a simmer in a small sauce pan. Keep warm. Heat olive oil in medium saucepan and sauté garlic and onion until softened. Add rice and salt n pepper and stir for 2 minutes. Add 1 cup of clam broth to rice and stir. When broth has absorbed add another cup until absorbed and keep doing this until rice is tender but still a little firm. When you are about to add your last cup of clam broth add the diced shrimp and cook until its pink and cooked through. Add half of lemon juice to rice and stir. Meanwhile, generously salt and pepper scallops and make sure they are dry. In a cast iron pan or saute pan heat olive oil over medium to high heat. Pan sear scallops until golden brown and cooked through. About 2 minutes per side. Add a squeeze of lemon to scallops. Divide risotto among plates and add scallops on top. Sprinkle scallions over top. Serve.

Food Impressions:

Nate: "So lemony. The scallops are scrumptious and are so tender like a McDonalds Chicken Nugget" (Thanks Nate, I'll take that as a compliment I guess!)

Tyler:"You're the best cook mommy. It's so lemony and delicious."

Zachary: He had second helping and also wished there were more scallops.

Dave: "Perfect dinner with the perfect wife." (Ok Dave didn't say the perfect wife part, I did!)

Andrea: Yumm-oh. This dish was spectacular and I will continue making this dish for years to come. Perfect dinner with my husband and boys. Best Valentine's Day I could ask for...and best hangover!

Best place to buy seafood 

I wanted to buy every piece of seafood

Cocktails before dinner,
Gin & Tonic with a splash of cran and Gin Martini 

I can't wait to use this!