Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

A Slew of Shellfish

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Last night was our annual Slew of Shellfish cooking class…always a popular favorite.  On the menu?  Fresh tomatillo salsa with tortilla chips, lobster cocktail, clams casino pizza, seared scallops on truffle risotto, garlic mussels in white wine sauce, and local chocolates for dessert.  Delicious!

Risotto was the perfect way to warm up the kitchen on what was a cold, rainy evening.  The secret to making a delicious seafood risotto?  Place shrimp or lobster shells (which contain the most flavor) in a strainer inside the broth as you heat it.  The shells add a richness to the risotto you just can’t get by adding other ingredients.

And don’t be intimidated by risotto’s reputation for being finicky and requiring hours of constant stirring.  Put on comfy clothes, pour a glass of wine, and enjoy the process of making this decadent autumn favorite.

Hungry yet?  Here’s the recipe:

 Seared Scallops on Truffle Risotto

  • 3 8-ounce bottles clam juice
  • 1 cup chicken broth
  • 3 Tbsp olive oil
  • 6 large shrimp, peeled, deveined, diced
  • ¼ cup onion, chopped
  • 1 garlic clove, minced
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 2 Tbsp butter, (1/4 stick)
  • 1 Tbsp vegetable oil
  • 6 large sea scallops
  • Truffle oil*
  • 2 Tbsp fresh chives, chopped
Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm.
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Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 15 seconds. Add rice; stir 1 minute.

Add wine; simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season with salt and pepper.
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 Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side. Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.

*Available at Italian markets, specialty foods stores, and some supermarkets.
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