Literally the best, most impressive, EASY recipe I own and make on a regular basis. Just trust me on this, get out your pans, and get cooking.
4 tsp vegetable oil or olive oil
1/4 cup finely chopped shallots (about 2 large) or green onions
2 cloves garlic, finely chopped
1 cup uncooked arborio or regular medium-grain white rice
1/2 cup dry white wine (like Chardonnay)
2 (14 1/2-ounce) cans each 1/3-less salt clear chicken broth
1/2 pound bay scallops*
1/2 pound raw medium shrimp, peeled and deveined
1 tsp lemon juice
Optional: 1/2 cup frozen peas, thawed
Optional: 4-5 stalks asparagus, cooked
Heat 2 teaspoons of the oil in 12-inch nonstick skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are crisp-tender. Reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy.
Meanwhile, heat remaining 2 teaspoons oil in 10-inch skillet over medium heat. Cook scallops and shrimp in oil 4 to 5 minutes, stirring frequently, until shrimp are pink. Remove scallops and shrimp from skillet, using slotted spoon. Gently stir scallops, shrimp, peas and/or asparagus (if you want) and lemon into cooked rice mixture. I like to top it off with a little shredded or grated Parmesan cheese after I’ve dished it up.
*If bay scallops are too expensive, just do a full pound of shrimp. BUT, the bay scallops really do make this dish something extra special. Not gonna lie. And you can buy a bag of frozen scallops for like $6 at Walmart if money is tight (like it is for me).