ChefXi OfficialA harmonious marriage of Italian technique and Thai soul, featuring pan-seared scallops over a creamy green curry-infused risotto.
In a medium saucepan, bring the vegetable broth and coconut milk to a gentle simmer. Keep warm over low heat.
Keeping the liquid warm ensures the rice temperature doesn't drop during the addition process.
Mince the shallots, garlic, and lemongrass. Pat the scallops completely dry with paper towels and season lightly with salt.
Moisture is the enemy of a good sear. Make sure those scallops are bone dry.
In a wide, heavy-bottomed pan, sauté the shallot, garlic, and lemongrass in a splash of oil until translucent. Add the green curry paste and cook for 2 minutes until fragrant.
Blooming the curry paste in oil releases its essential oils and deepens the flavor.
Add the arborio rice to the pan and toast for 2-3 minutes until the edges are translucent.
Toasting the rice creates a protective barrier that helps it hold its shape.
Begin adding the warm broth mixture one ladle at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue for about 18-20 minutes.
Stirring releases the starch, creating that signature creamy Italian texture.
While the risotto finishes, heat a cast-iron skillet over high heat with a tablespoon of oil and the butter. Once smoking slightly, add the scallops.
Do not crowd the pan or the scallops will steam instead of sear.
Sear the scallops for 2 minutes on the first side without moving them. Flip and sear for 1 more minute. They should have a deep golden-brown crust.
The center should remain slightly translucent and buttery.
Fold the fresh Thai basil into the risotto. Plate the risotto in shallow bowls, top with three scallops each, and serve with a squeeze of fresh lime.
The lime juice cuts through the richness of the coconut and butter perfectly.
The essence of this dish lies in the contrast between the high-heat sear of the scallops and the low-and-slow reduction of the green curry. Ensure the scallops are dry before searing to achieve that golden crust. For the risotto, use a high-quality Carnaroli rice if possible to maintain a firm 'al dente' heart against the creamy coconut milk. Taste the history of the spice trade in every bite.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.