Seafood Risotto

9 ounces precooked rice
2 ounces oil
3 scallops
5 shrimp (26-30)
1 teaspoon green onion
1 tablespoon mushrooms, sliced
1 teaspoon sun-dried tomatoes
1 teaspoon seafood seasoning
6 ounces clam juice
1 tablespoon Romano cheese
1 teaspoon garlic butter

In hot saut� pan, place oil, shrimp, scallops, sun-dried tomatoes, green onions, mushrooms.

Saut� until shrimp and scallops are half cooked.

Add precooked rice with 6 ounces of clam juice, Romano cheese, and garlic butter.

Stir frequently until rice has absorbed all the juice.

Place on large dinner plate and serve.