Coconut Risotto With Scallops And Basil Ice Cream

Name: Coconut Risotto With Scallops And Basil Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basil Ice Cream; 12 egg yolks; 1 cup sugar divided; 1 vanilla bean split and scraped; 2 cups milk; 2 cups cream; 1 1/4 cups basil leaves, picked; divided; Creamy Coconut Risotto; 4 1/2 cups chicken or vegetable stock; 1 can coconut milk; 2 tablespoons olive oil; 3 tablespoons chopped shallot or red onion; 1/4 cup unsweetened coconut flakes; 1 1/2 cups arborio rice; 1/4 cup dry white wine; 2 tablespoons unsalted butter; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1 pound dry diver scallops

Servings: persons

Basil Ice Cream
12 egg yolks
1 cup sugar divided
1 vanilla bean split and scraped
2 cups milk
2 cups cream
1 1/4 cups basil leaves, picked; divided
Creamy Coconut Risotto
4 1/2 cups chicken or vegetable stock
1 can coconut milk
2 tablespoons olive oil
3 tablespoons chopped shallot or red onion
1/4 cup unsweetened coconut flakes
1 1/2 cups arborio rice
1/4 cup dry white wine
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound dry diver scallops

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
2
Bring milk, cream, and 1/2 cup sugar to a simmer with vanilla bean.
3
Add basil. Cover and steep for 20 minutes, then strain to remove basil.
4
Whisk egg yolks and rest of sugar in mixer until pale yellow, light and fluffy.
5
Heat basil milk back to simmer.
6
Temper egg yolks with basil milk.
7
Pour tempered egg yolks into basil milk, heat slowly until nappant.
8
Strain over bowl set over ice bath immediately.
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.
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.

2074

kcal

Calories

105

Fat

129

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Basil Ice Cream, 12 egg yolks, 1 cup sugar divided, 1 vanilla bean split and scraped, and more.

Yes, Coconut Risotto With Scallops And Basil Ice Cream falls under the Seafood category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!