Seared Scallops on Shrimp and Truffle Risotto

On the back burner, heat the clam juice and the chicken broth in a medium saucepan. Cover and keep warm on low heat. Heat 3 tablespoons of olive oil in a deep skillet or medium saucepan over medium high heat. Saute shrimp for 1 minute and transfer to a bowl. Add onion to pan and saute until it is translucent. Add the garlic and stir. Add the rice and stir for 1 minute. Add the wine and simmer until the rice has soaked up all of the wine. Using a ladle, pour in the clam juice/chicken broth mixture, one ladle at a time. Stirring constantly, make sure that the rice has absorbed all of the liquid before adding any more. Continue adding broth and stirring until the rice is tender throughout, yet firm to the bite, about 20 minutes or so. The risotto should be a creamy consistency, not sticky. It is better to take it off of the heat a little early rather than late, as it will continue cooking in the pot. Remove from heat and stir in the butter and shrimp and season with salt and pepper to taste. Heat the last tablespoon of oil in a pan on high heat. Sear scallops approximately 1 minute per side until they are golden brown. Spoon risotto on the plate and top with scallops. Drizzle with truffle oil and top with chopped truffles and chives.