Brown butter risotto with shrimp + scallops

Giada De Laurentis makes a killer lobster risotto, and that recipe was the inspiration for this dish. Since we already have a favorite lobster risotto from Todd English (his Garlic-lobster risotto Calabrese from his Olive's Table cookbook) we swapped in seared shrimp and scallops for the lobster.

1/2  pound scallops

1/2  peeled and deveined shrimp
4 1/2 cups reduced-sodium chicken stock
6 tablespoon butter
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper

Melt 2 tbsp of the butter in a pan, and sear the scallops on medium-high heat for about 1 minute each side. Remove and do the same for the shrimp, Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Serve risotto in bowls. Arrange the shrimp and scallops on top of the risotto and garnish with the remaining chives.