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Coconut Thai Risotto With Seared Scallops

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.23

$2.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,European
spoonacular Score:47%

Spoonacular Score: 47%

 

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.

Chianti, Verdicchio, and Trebbiano are my top picks for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Antinori Badia a Passignano Chianti Classico Gran Selezione

The wine, one with an important impact, shows an intense ruby red in its tonality. It is complex on the nose with aromas of red berry fruit, raspberries, blackberries, and ripe cherries in addition to its notes of spice and licorice on the finish. The flavors are ripe and sweet and are sustained by substantial tannins, round and ample in support of the supple and velvety structure. Long and persistent, its tonic acidity is a classic characteristic of the Sangiovese cultivated at the Badia a Passignano.

» Get this wine on Wine.com

Ingredients

Servings:
7
7  thai chilis
thai chilis
5 cloves
5 cloves garlic
garlic
2
2  shallots
shallots
1 cup
1 cup arborio rice
arborio rice
1 cup
1 cup arborio rice
arborio rice
1 can
1 can canned coconut milk
canned coconut milk
2.5 cups
2.5 cups chicken broth
chicken broth
some
some scallions to garnish
scallions to garnish
2
2  lime (juice)
lime (juice)
3 Tbsps
3 Tbsps fish sauce
fish sauce
0.25 cup
0.25 cup cilantro
cilantro
0.25 cup
0.25 cup cilantro
cilantro
12
12  scallops
scallops
7  thai chilis
7
thai chilis
5 cloves garlic
5 cloves
garlic
2  shallots
2
shallots
1 cup arborio rice
1 cup
arborio rice
1 cup arborio rice
1 cup
arborio rice
1 can canned coconut milk
1 can
canned coconut milk
2.5 cups chicken broth
2.5 cups
chicken broth
some scallions to garnish
some
scallions to garnish
2  lime (juice)
2
lime (juice)
3 Tbsps fish sauce
3 Tbsps
fish sauce
0.25 cup cilantro
0.25 cup
cilantro
0.25 cup cilantro
0.25 cup
cilantro
12  scallops
12
scallops

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

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). 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. 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. Add arborio rice and cook until it starts to look transparent on the edges. Deglaze with some chicken broth, then add a can of coconut milk, some more chicken broth, fish sauce, 1/4 cup lime juice, cilantro Continue to add broth occasionally and stir until rice is cooked the way you would with any risotto. Garnish with chopped scallions, serve scallops over risotto.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.51
Ingredient
7 thai chilis
5 cloves garlic
2 shallots
1 cup arborio rice
1 cup arborio rice
1 can canned coconut milk
2.5 cups chicken broth
some scallions to garnish
2 lime (juice)
3 tablespoons fish sauce
¼ cups cilantro
¼ cups cilantro
12 scallops
Price
$2.24
$0.33
$0.28
$1.50
$1.50
$2.44
$1.89
$0.24
$0.51
$1.04
$0.13
$0.13
$2.80
$15.03

Nutritional Information

Quickview
437 Calories
11g Protein
16g Total Fat
62g Carbs
7% Health Score
Limit These
Calories
437k
22%

Fat
16g
26%

  Saturated Fat
14g
89%

Carbohydrates
62g
21%

  Sugar
4g
5%

Cholesterol
9mg
3%

Sodium
1201mg
52%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
73%

Folate
183µg
46%

Vitamin B1
0.44mg
29%

Selenium
19µg
28%

Phosphorus
249mg
25%

Iron
4mg
25%

Vitamin B3
4mg
20%

Vitamin C
16mg
20%

Copper
0.38mg
19%

Magnesium
68mg
17%

Vitamin K
17µg
16%

Fiber
3g
16%

Vitamin B6
0.27mg
14%

Potassium
416mg
12%

Vitamin B5
1mg
11%

Zinc
1mg
11%

Vitamin B12
0.49µg
8%

Vitamin B2
0.12mg
7%

Vitamin A
200IU
4%

Calcium
37mg
4%

Vitamin E
0.26mg
2%

covered percent of daily need

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