Coconut Thai Risotto With Seared Scallops

Coconut Thai Risotto With Seared Scallops

Coconut Thai Risotto With Seared Scallops

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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).

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.

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.

Add arborio rice and cook until it starts to look transparent on the edges.

Deglaze with some chicken broth, then add a can of coconut milk, some more chicken broth, fish sauce, 1/4 cup lime juice, cilantro

Continue to add broth occasionally and stir until rice is cooked the way you would with any risotto.

Garnish with chopped scallions, serve scallops over risotto.

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