Ingredients: 7 thai chilis,5 cloves garlic,2 shallots,1 cup arborio rice,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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