Coconut Thai Risotto With Seared Scallops

• 7 Thai chilis
• 5 cloves garlic
• 2 shallots
• 1 cup arborio rice
• 1 can coconut milk
• 2 1/2 cups chicken broth
• scallions to garnish
• 2 limes
• 3 tablespoons fish sauce
• 1/4 cup chopped cilantro
• 12 scallops

1. 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).
2. 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.
3. 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.
4. Add arborio rice and cook until it starts to look transparent on the edges.

chilis, garlic, shallots, arborio rice, coconut milk, chicken broth, scallions, limes, fish sauce, cilantro, scallops

Taken from www.yummly.com/recipe/Coconut-Thai-Risotto-With-Seared-Scallops-1653121 (may not work)