Coconut Thai Risotto With Seared Scallops
By: The Chef De Plunge
Published: Sunday, January 31, 2010 - 12:54pm

Ingredients




7 thai chilis
5 cloves garlic
2 shallots
1 cup arborio rice
1 can coconut milk
2 1/2 cups of chicken broth
Scallions to garnish

The juice of 2 limes

3 tablespoons fish sauce
1/4 cup chopped cilantro
12 scallops

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!