1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil); keep warm over low heat. 2. Melt butter in a large saucepan over medium heat. 3. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. 4. Add rice and saffron to pan; cook 30 seconds, stirring constantly. 5. Add lemon juice to pan; cook 15 seconds, stirring constantly. 6. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. 7. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). 8. Stir in tomatoes; cook for 1 minute. 9. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. 10. Remove from heat; stir in cream. 11. Sprinkle with parsley, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
