Creamy, sweet, nutty, and over-the-top delicious, this main dish is loaded with rich flavor. You could easily leave the scallops off and be satisfied, but why would you?

Learn more about MetroCooking DC 2016!

How to Make It

Step 1

Directions for risotto:

Step 2

In a large pot over high heat, combine chicken stock and coconut milk. Bring to a boil, then immediately reduce heat to low and keep warm. Place olive oil in a pan over medium-high heat. Once hot, add shallots and stir until soft, about 3 minutes. Add coconut and rice and continue stirring 1 minute. Carefully pour in wine and stir until almost absorbed. Add warm stock 1/2 ladle at a time; stir until almost absorbed before adding more. Continue until rice is tender and most of stock is used, about 35 minutes. Remove risotto from heat; add butter, salt and pepper

Step 3

Directions for ice cream:

Step 4

Bring milk, cream, and 1⁄2 cup sugar to a simmer with vanilla bean.

Step 5

Add basil. Cover and steep for 20 minutes, then strain to remove basil.

Step 6

Whisk egg yolks and rest of sugar in mixer until pale yellow, light and fluffy.

Step 7

Heat basil milk back to simmer.

Step 8

Temper egg yolks with basil milk.

Step 9

Pour tempered egg yolks into basil milk, heat slowly until nappant.

Step 10

Strain over bowl set over ice bath immediately.

Step 11

Once cool, add ¼ cup fres chopped basil to ice cream mixture and spin in ice cream maker until consistency of frozen yogurt.

Step 12

To complete: Sear scallops in hot pan with oil, baste with butter. Place risotto in a plate, top with small scoop of ice cream and scallops.

You May Like

Ratings & Reviews