recipe courtesy of Chef Yvon Goetz, Executive Chef/Partner of The Winery Restaurant , Tustin, California
- 1/3 cup extra virgin olive oil
- 8 large Maine sea scallops
- 14 oz Arborio rice
- 1/2 cup fava beans, blanched
- 1 large onion, thinly sliced
- 3 red peppers, roasted, peeled and sliced in strips
- 2 cloves garlic, chopped
- 1 Tbsp basil, thinly chopped
- 2 pinches saffron threads
- 3 oz butter
- 2/3 cup J. Lohr Estates Riverstone Chardonnay 
- 1/2 cup Parmesan cheese, grated
- 2 ½ cups chicken or vegetable stock
- salt and pepper
- 12 large white shrimp, peeled and deveined
Heat up olive oil in a saucepan over medium-high heat. Add the onion and garlic, and cook for 2 minutes. Add the rice, salt, and pepper, and cook for another 2 minutes. Add the J. Lohr Estates Chardonnay and cook until all the wine is reduced. Add the stock and saffron, and cook until the rice is al dente. Add the red pepper strips and fava beans, and stir until hot. Remove from heat and add butter, Parmesan, and chives. The consistency should be a little soupy. Check the seasoning and adjust to taste.
Season the scallops and shrimp with salt & pepper, and sauté with olive oil in a non-stick sauté pan. Cook each side for a maximum of 2 minutes. Do not overcook or they will both be tough and chewy.
On a large dinner plate, scoop the risotto and arrange the shrimp and scallops on top. Garnish with fresh basil or other fresh herbs. Serve with a glass of J. Lohr Estates Riverstone Chardonnay  and enjoy!