Vanilla Seared Scallops with Lemon Coconut Risotto
Ingredients:
Risotto:
3 1/2 c chicken stock
1 can full fat coconut milk, divided
1 tbsp unsalted butter
1 tbsp coconut oil
1/2 medium onion, small dice
Zest and juice of one lemon, about 2 tsp juice
1/2 C white wine ( sauvignon blanc or a pinot grigio)
1 1/4 C arborio rice
1 tsp sea salt
1/2 tsp black pepper
1/3 cup toasted unsweetened coconut flakes, divided
Vanilla Bean Beurre Blanc:
1/4 c shallots, small dice
8 tbsp butter, cold cut into tablespoon sized pieces
1 c light white wine like a sauvignon blanc or pinot grigio or use Champagne
1 tsp white wine vinegar
1 vanilla bean pod, caviar reserved
1 tsp vanilla extract
1/2 -1 tsp sea salt to taste
For the Scallops:
1 - 1 1/2 lb sea scallops- large
1 tbsp coconut oil
3 tbsp butter
2 tsp vanilla extract
1 tsp sea salt
1/2 tsp ground black pepper
Instructions
Start with the risotto since it takes the longest out of all three parts of the recipe. The beurre blanc can be made when the risotto is almost done and the scallops can be seared last right before serving the dish
Risotto:
Combine the chicken stock and half of the coconut milk in a saucepan and set over low heat to simmer.
In a deep sauté pan, melt the coconut oil and butter. Add the onion and cook until soft, about 6-7 minutes. Add in the rice. Add in the lemon juice and wine and cook until absorbed. Add in the chicken stock mixture one half cup at a time stirring until absorbed before adding in the next half of a cup. Repeat until the rice is al-dente, not too soft, but no longer crunchy. Risotto is meant to be on the firmer side. This process will take about 35-45 minutes. Once done, add in the remaining coconut milk, lemon zest, salt, pepper and half of the toasted coconut and stir. Keep warm until serving. Stir again before serving.
Vanilla Bean Beurre Blanc:
In a sauce pan melt one tablespoon of butter and sauté the shallots for one minute. Add in the wine, vinegar and vanilla bean pod . Simmer until reduced to 1/4 cup. About 10-15 minutes. Whisk in the cold butter a little at a time until incorporated before adding a little more. Once all the butter is added, strain the mixture into a bowl and whisk in the reserved vanilla caviar and extract. Keep warm and continue to whisk often. The sauce will want to separate.
Scallops:
Pat the scallops dry then salt and pepper. In a small bowl melt the butter and add the vanilla extract. Heat a cast iron pan to medium high heat, add the coconut oil and bring up to heat. Add in a little of the vanilla butter. Sear 1-2 minutes on each side until the bottoms turn golden brown.
To serve:
Serve over a vanilla coconut risotto or vanilla mashed potatoes
Combine the chicken stock and half of the coconut milk in a saucepan and set over low heat to simmer.
In a deep sauté pan, melt the coconut oil and butter. Add the onion and cook until soft, about 6-7 minutes. Add in the rice. Add in the lemon juice and wine and cook until absorbed. Add in the chicken stock mixture one half cup at a time stirring until absorbed before adding in the next half of a cup. Repeat until the rice is al-dente, not too soft, but no longer crunchy. Risotto is meant to be on the firmer side. This process will take about 35-45 minutes. Once done, add in the remaining coconut milk, lemon zest, salt, pepper and half of the toasted coconut and stir. Keep warm until serving. Stir again before serving.
Vanilla Bean Beurre Blanc:
In a sauce pan melt one tablespoon of butter and sauté the shallots for one minute. Add in the wine, vinegar and vanilla bean pod . Simmer until reduced to 1/4 cup. About 10-15 minutes. Whisk in the cold butter a little at a time until incorporated before adding a little more. Once all the butter is added, strain the mixture into a bowl and whisk in the reserved vanilla caviar and extract. Keep warm and continue to whisk often. The sauce will want to separate.
Scallops:
Pat the scallops dry then salt and pepper. In a small bowl melt the butter and add the vanilla extract. Heat a cast iron pan to medium high heat, add the coconut oil and bring up to heat. Add in a little of the vanilla butter. Sear 1-2 minutes on each side until the bottoms turn golden brown.
To serve:
Serve over a vanilla coconut risotto or vanilla mashed potatoes
Serves 3-4
Comments