Instructions

1. 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. 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. 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. 4

   Add arborio rice and cook until it starts to look transparent on the edges.

5. 5

   Deglaze with some chicken broth, then add a can of coconut milk, some more chicken broth, fish sauce, 1/4 cup lime juice, cilantro

6. 6

   Continue to add broth occasionally and stir until rice is cooked the way you would with any risotto.

7. 7

   Garnish with chopped scallions, serve scallops over risotto.