Pan Roasted Scallop on Red Curry Risotto
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- Entrees
4 dry-pack jumbo scallops
3 tablespoons grape seed oil
1 teaspoon ginger, chopped
1 teaspoon lemongrass, chopped
1/4 cup leeks, small dice
1 tablespoon red curry paste
1 teaspoon paprika
1 teaspoon ground coriander
1 cup Arborio rice
1 cup chicken stock
1 14 ounce can of coconut milk
1 tomato, peeled, seeded and chopped
2 teaspoons fish sauce
2 teaspoons lime juice
1 tablespoon light soy
7 Kaffir lime leaves
Thai Basil leaves, chiffonade and whole for garnish
In a small sauce pan bring stock and coconut milk to a boil, keep warm.
Heat 1 tablespoon of the oil in a 4 quart sauce pan, add ginger, lemongrass and leek. Sauté for 2 minutes, add spices, curry paste, 3 lime leaves and rice. Stir until rice is translucent on the edges. Add hot liquid 1/2 cup at a time, stirring often. When all of the stock has been used, add soy, fish sauce, lime juice and tomato. Stir until tomato is hot, season with salt and stir in 2 tablespoons chiffonade Thai basil.
Add remaining oil to heavy bottom sauté pan. Season scallops with salt. When oil smokes, carefully place scallops in pan, turning when they begin to caramelize. They should be medium rare when evenly browned on both sides.
Divide rice into 4 small bowls; place a scallop on top of rice. Garnish with sprig of basil and remaining lime leaves.
