Vanilla scallops with coconut risotto inspired by Hawaiian vacation

Aloha, I have just returned from 11 days in Hawaii. My bucket list included a chocolate farm tour in Kona and a vanilla farm on Kauai. Both farms were a great educational experience. I know we should be talking about mandarins but I have to take a break to share my fun. Did you know chocolate is harvested year round and it is a long process? Hawaii is the only state that grows the cacao tree in the U.S.A. Vanilla beans come from the orchid family. They are a vine that grows in other trees. The vanilla bloom opens for six hours and each bloom has to be hand pollinated. The blooms come in April and they harvest the beans in January and then they have to cure for five months. This is why beans are so expensive. Here are a few recipes. Vanilla Seared Scallops with Lemon Coconut Risotto3 ½ cups vegetable broth1 can full fat coconut milk, divided1 tablespoon coconut oil½ medium onion, diced small1 lemon zested and juiced½ cup white wine1 ¼ Arborio rice1 teaspoon sea salt½ teaspoon black pepper½ cup toasted unsweetened coconut flakes Combine the broth and half of the coconut milk in a sauce pan and set over low heat to simmer. In a deep sauté pan, melt the coconut oil. Add the onions and cook until soft, about 6 to 7 minutes. Add lemon juice and wine and cook until absorbed. Add broth mixture one half at a time stirring until absorbed before adding the next half cup of broth. Repeat until the rice is al-dente — not too soft and not too crunchy. This will take 45 minutes. Once done, add in the remaining coconut milk, lemon zest, salt pepper and half of the coconut flakes and stir. Vanilla Bean Beurre Blanc¼ cup shallots, small dice9 tablespoons cold butter, cut into small pieces1 cup white wine1 teaspoon white wine vinegar1 ½ teaspoon vanilla bran powder1 teaspoon Hawaiian sea salt In a sauce pan melt, 1 tablespoon butter and sauté the shallots for one minute. Add wine vinegar and vanilla bean. Simmer until reduced to ¼ of a cup. Once reduced, whisk the butter, one cube at a time until incorporated. Strain the mixture into a bowl. For the scallops1.5 pounds fresh sea scallops (16-20)2 tablespoons coconut oil2 teaspoon vanilla extract1 teaspoon sea salt½ teaspoon ground pepperChives, minced for garnish Rinse and pat dry the scallops. Season with salt and pepper. In a small bowl, melt coconut oil and vanilla extract. Heat a cast iron pan on medium-high heat. Add coconut oil mixture. Place scallops in pan searing for 1-2 minutes, turn the scallops over and sear for another 2 minutes.To serve, divide the risotto among four plates, top with scallops and spoon some sauce over the top. Sprinkle with chives and coconut.