Coconut Thai Risotto With Seared Scallops

Tucker and I have been making alternative risottos for a while now, often cooking the rice in coconut milk in addition to chicken broth. This one was a little different because we had some thai chilis we wanted to use up, so those went in the risotto! This came out spicy and delicious!

Coconut Thai Risotto With Seared Scallops

7 thai chilis
5 cloves garlic
2 shallots
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

  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.
  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
  6. Continue to add broth occasionally and stir until rice is cooked the way you would with any risotto.
  7. Garnish with chopped scallions, serve scallops over risotto.


Anonymous said…
Now, that, my dear Friend is a great idea.
East truly meets West!
Have you announced it on Foodbuzz?
Incidentally, check this new Foodie Website at
I'm sure they will welcome you!
Note: When you post a blog on their site, write "Posted by Chef de Plunge" at the top and link it to your blog!
Anonymous said…
Absolutely love this - it is amazing with a can of whole kernel corn as well!!!

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