Thai Red Curry Risotto with Seared Scallops
A luscious fusion dish combining velvety Italian risotto infused with aromatic Thai red curry paste, rich coconut milk, and fragrant makrut lime, topped with perfectly caramelized, pan-seared sea scallops.
Ingredients
- •1.25 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 cloves garlic cloves, minced
- •1 tablespoon fresh ginger or galangal, finely grated
- •2 stalks 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
- •0.25 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 wedges fresh lime wedges for serving
Instructions
- 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux