• 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

To make the 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.

Make the Vanilla Bean Beurre Blanc:

• When the risotto has about 10 minutes left to go, make the 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 one fourth of a cup of liquid is left. About 10-15 minutes. Once it is reduced whisk in the cold butter one tablespoon at a time until fully incorporated before adding the next tablespoon of butter. Once all the butter is added in strain the mixture into a bowl and whisk in the reserved vanilla beans and extract. Place the bowl over a pan with water in it that doesn't touch the bottom of the bowl and set the heat on low to keep the sauce warm, stirring occasionally to keep the sauce from separating

To prepare the scallops:

• Rinse and pat the scallops dry. Season with 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 melt until very hot. Add in a little of the vanilla butter. Place the scallops a couple inches apart and dab on a little of the vanilla butter, searing for 1-2 minutes, turn the scallops over and sear for another 1-2 min until the bottoms turn golden brown and caramelize a little. Depending on the size of your pan the scallops may have to cooked in several batches.

To serve:

• Divide the risotto amongst 4-6 plates depending on size of serving is desired, top with scallops, spoon some of the beurre blanc over the scallops and sprinkle with the remaining toasted coconut and chives. Serve immediately. Goes great with a cold crisp white wine.