Coconut Thai Risotto With Seared Scallops Recipe

Name: Coconut Thai Risotto With Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 7 Thai chilis; 5 cloves garlic; 2 shallots; 1 cup arborio rice; 1 can coconut milk; 2 1/2 cups chicken broth; scallions to garnish; 2 limes; 3 tablespoons fish sauce; 1/4 cup chopped cilantro; 12 scallops

Servings: persons

7 Thai chilis
5 cloves garlic
2 shallots
1 cup arborio rice
1 can coconut milk
2 1/2 cups chicken broth
scallions to garnish
2 limes
3 tablespoons fish sauce
1/4 cup chopped cilantro
12 scallops

1
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).
2
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.
3
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.
4
Add arborio rice and cook until it starts to look transparent on the edges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 7 Thai chilis, 5 cloves garlic, 2 shallots, 1 cup arborio rice, and more.

Yes, Coconut Thai Risotto With Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Thai Risotto With Seared Scallops

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