Coconut Thai Risotto With Seared Scallops

Name: Coconut Thai Risotto With Seared Scallops
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 7 pieces thai chilis; 5 cloves garlic; 2 pieces shallots; 1 cup arborio rice; 1 can coconut milk; 2.5 cups chicken broth; 2 stalks Scallions to garnish; 2 tablespoons The juice of limes; 3 tbsp fish sauce; 0.25 cup fresh cilantro leaves, coarsely chopped; 12 pieces scallops

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Pantoh_Together

Prep20 min

Cook20 min

Total40 min

Servings6

Difficultyeasy

ThaiPescatarianDinner / SupperLunch

Ingredients

7 piecesthai chilis
5 clovesgarlic
2 piecesshallots
1 cuparborio rice
1 cancoconut milk
2.5 cupschicken broth
2 stalksScallions to garnish
2 tablespoonsThe juice of limes
3 tbspfish sauce
0.25 cupfresh cilantro leaves, coarsely chopped
12 piecesscallops

Instructions

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.