Seafood and Steak

• 8 oz. Large Shrimp, peeled and de-veined
• 8 oz. Sea Scallops, patted dry
• 8 oz. Ribeye or Sirloin Steak, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 2 cloves garlic, minced
• 1 Tbsp. fresh parsley, chopped (for garnish)

Risotto

• 1 ½ cups Arborio rice
• 4 cups chicken or seafood broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white grape juice or chicken broth
• ½ cup grated Parmesan cheese
• 2 Tbsp. butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

1. Season the steak pieces with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak and cook for 3-4 minutes, turning to brown on all sides until medium-rare. Remove the steak from the skillet and set aside.
2. In the same skillet, add 1 tablespoon of butter. Once melted, add the shrimp and scallops. Cook for 2-3 minutes per side, until the shrimp are pink and the scallops have a golden crust. Season with salt and pepper, then remove the seafood from the skillet and set aside with the steak.
3. In a large saucepan or another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice, cooking for 1-2 minutes to lightly toast the rice. Pour in the white grape juice (or chicken broth) and stir until absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes. The risotto should have a slightly al dente texture.
6. Once the risotto is cooked, stir in the Parmesan cheese and remaining tablespoon of butter. Season with salt and pepper to taste. Gently fold in the cooked steak, shrimp, and scallops to incorporate evenly.
7. Transfer the risotto to plates and garnish with fresh parsley. Serve immediately, savoring the rich flavors of this luxurious surf and turf dish.