Thai Red Curry Risotto with Seared Scallops

• •1.3 lb large dry sea scallops (U-10 or U-12), side muscle removed and patted dry
• •1.5 cup Arborio or Carnaroli rice
• •3 tablespoon Thai red curry paste
• •14 oz full-fat coconut milk
• •4 cup low-sodium chicken stock or seafood stock
• •2 medium shallots, finely minced
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger or galangal, finely grated
• •2 lemongrass stalks, bruised and halved
• •4 makrut lime leaves, torn
• •0.5 cup dry white wine
• •1.5 tablespoon fish sauce
• •1 teaspoon palm sugar or light brown sugar
• •1 tablespoon fresh lime juice
• •3 tablespoon cold unsalted butter, diced
• •2 tablespoon avocado oil or vegetable oil, divided
• •0.3 cup fresh Thai basil leaves, torn
• • to taste kosher salt
• • to taste freshly ground white pepper
• •1 red bird's eye chili, thinly sliced for garnish
• •4 fresh lime wedges for serving

Instructions

1. 1

   In a medium saucepan, combine the chicken stock, coconut milk, bruised lemongrass stalks, and torn makrut lime leaves. Bring to a gentle simmer over medium-low heat, then reduce the heat to the lowest setting to keep the infused broth warm.

2. 2

   Heat 1 tablespoon of oil and 1 tablespoon of butter in a large, heavy-bottomed Dutch oven or wide skillet over medium heat. Add the minced shallots, garlic, and grated ginger. Sauté for 2 to 3 minutes until softened and fragrant, without browning.

3. 3

   Add the Thai red curry paste to the pan. Cook, stirring constantly, for 1 to 2 minutes to bloom the spices and release their essential oils until deeply fragrant.

4. 4

   Add the Arborio rice to the pan and stir vigorously for about 2 minutes to coat every grain in the spiced oil until the edges of the grains turn translucent.

5. 5

   Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer, stirring constantly, until the liquid is almost completely absorbed.

6. 6

   Strain out the lemongrass and makrut lime leaves from the warm coconut-stock mixture, or use a slotted ladle to avoid scooping them. Begin adding the warm stock to the rice one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process for 18 to 22 minutes, until the rice is tender with a subtle al dente bite and suspended in a rich, creamy sauce.

7. 7

   Remove the risotto from the heat. Vigorously stir in the fish sauce, palm sugar, lime juice, remaining 2 tablespoons of cold diced butter, and torn Thai basil. Season with salt to taste. Cover the pan and let it rest for 2 minutes.

8. 8

   While the risotto rests, thoroughly pat the scallops dry with paper towels and season both flat sides generously with kosher salt and white pepper. Heat the remaining 1 tablespoon of oil in a large stainless steel or cast-iron skillet over high heat until just beginning to smoke.

9. 9

   Carefully place the scallops in the hot pan, ensuring they do not touch. Sear undisturbed for 90 seconds to 2 minutes until a deep golden crust forms on the bottom. Flip and sear for another 60 to 90 seconds until opaque throughout and slightly firm to the touch. Remove immediately from the pan.

10. 10

    Ladle the warm Thai red curry risotto into shallow bowls. Arrange 3 to 4 seared scallops on top of each serving. Garnish with fresh Thai basil leaves, sliced red chilies, and serve immediately with fresh lime wedges.

Chef's Tips

• 💡Ensure sea scallops are completely dry before searing; excess surface moisture prevents the formation of a deep golden crust.
• 💡Use 'dry' wild sea scallops rather than 'wet' chemically treated scallops, which release too much water and turn rubbery.
• 💡Keep the infused coconut broth at a steady bare simmer so adding it does not drop the cooking temperature of the risotto.
• 💡Taste the risotto before salting at the end, as curry paste and fish sauce both contribute significant sodium.