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1
In a large pot over high heat, combine chicken stock and coconut milk. Bring to a boil, then immediately reduce heat to low and keep warm. Place olive oil in a pan over medium-high heat. Once hot, add shallots and stir until soft, about 3 minutes. Add coconut and rice and continue stirring 1 minute. Carefully pour in wine and stir until almost absorbed. Add warm stock 1/2 ladle at a time; stir until almost absorbed before adding more. Continue until rice is tender and most of stock is used, about 35 minutes. Remove risotto from heat; add butter, salt and pepper
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2
Bring milk, cream, and 1/2 cup sugar to a simmer with vanilla bean.
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3
Add basil. Cover and steep for 20 minutes, then strain to remove basil.
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4
Whisk egg yolks and rest of sugar in mixer until pale yellow, light and fluffy.
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5
Heat basil milk back to simmer.
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6
Temper egg yolks with basil milk.
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7
Pour tempered egg yolks into basil milk, heat slowly until nappant.
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8
Strain over bowl set over ice bath immediately.
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9
Once cool, add 1/4 cup fres chopped basil to ice cream mixture and spin in ice cream maker until consistency of frozen yogurt.
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10
To complete: Sear scallops in hot pan with oil, baste with butter. Place risotto in a plate, top with small scoop of ice cream and scallops.
