Coconut Thai Risotto With Seared Scallops

Coconut Thai Risotto With Seared Scallops

Gluten FreeDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 47.13
  • Health score: 7.00
  • Weight Watcher points: 13.00

Summary

If you want to add more gluten free and dairy free recipes to your collection, Coconut Thai Risotto With Seared Scallops might be a recipe you should try. This recipe serves 6 and costs $2.23 per serving. One serving contains 318 calories, 9g of protein, and 16g of fat. 1 person were glad they tried this recipe. It works well as a hor d'oeuvre. This recipe from Foodista requires thai chilis, garlic, scallions to garnish, and juice of lime. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Pumpkin Risotto with Seared Scallops, Pumpkin Risotto with Seared Scallops, and Seared Scallops on Shrimp and Truffle Risotto.

Ingredients

  • thai chilis
    thai chilis7
  • garlic
    garlic5 cloves
  • shallots
    shallots2
  • arborio rice
    arborio rice1 cup
  • coconut milk
    coconut milk1 can
  • chicken broth
    chicken broth2.5 cups
  • scallions to garnish
    scallions to garnish6 servings
  • juice of lime
    juice of lime2
  • fish sauce
    fish sauce3 tablespoons
  • cilantro
    cilantro0.25 cup
  • scallops
    scallops12
Instructions

Step 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).

Step 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.

Step 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.

Step 4

Add arborio rice and cook until it starts to look transparent on the edges.

Step 5

Deglaze with some chicken broth, then add a can of coconut milk, some more chicken broth, fish sauce, 1/4 cup lime juice, cilantro

Step 6

Continue to add broth occasionally and stir until rice is cooked the way you would with any risotto.

Step 7

Garnish with chopped scallions, serve scallops over risotto.

Categories

Cuisines: Mediterranean, Italian, European

Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, pescatarian

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe