Coconut Thai Risotto With Seared Scallops

Ingredients

2 1/2 cups of chicken broth
Scallions to garnish
The juice of 2 limes
3 tablespoons fish sauce

Preparation

1
FOR THE SCALLOPS: Make a spice rub with 1 thai chili, 2 cloves garlic, salt and pepper (chopped finely or ground in a spice grinder).
2
Rub the spice mixture on the scallops and drizzle the juice of a half a lime on top. Sear the scallops in a hot pan with oil until they have a caramel crust.
3
FOR THE RISOTTO: Cook shallots in a large pan with oil for a few minutes until brown, add rest of the Thai chilis and garlic and saute for a few more minutes.
4
Add arborio rice and cook until it starts to look transparent on the edges.
5
Deglaze with some chicken broth, then add a can of coconut milk, some more chicken broth, fish sauce, 1/4 cup lime juice, cilantro
6
Continue to add broth occasionally and stir until rice is cooked the way you would with any risotto.
7
Garnish with chopped scallions, serve scallops over risotto.

 



About

Tucker and I have been making alternative risottos for a while now, often cooking the rice in coconut milk in addition to chicken broth. This one was a little different because we had some thai chilis we wanted to use up, so those went in the risotto! This came out spicy and delicious!

Yield:

6.0

Added:

January 31, 2010

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