Coconut Thai Risotto With Seared Scallops

Coconut Thai Risotto With Seared Scallops

Coconut Thai Risotto With Seared Scallops

45 minutes

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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.

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

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