Cajun Scallops and "Green" Rice
August 18th 2014
Cajun Scallops and "Green" Rice
The rice is really not green but it has jalepeno, green onions and spinach. This rice is packed with nutrients and flavor.
Ingredients for scallops:
1.5lbs of Colossal Scallops (or about 16)
Weber N'Orleans Cajun Seasoning
Salt and pepper
1 TBSP of the "spicy oil" that I made yesterday
2 TBSP butter
Ingredients for rice:
2 cups of white or brown rice
4 1/2 cups water
1 jalepeno, diced small
3 green onions, diced small
1 lb of frozen spinach (microwaved and drained, seasoned with salt and pepper)
4 TBSP butter
1 TBSP paprika
Salt and pepper
Directions:
1. Heat rice, water, 2 TBSP butter, jalepeno, and green onion in a sauce pan. Bring to boil. Cover and reduce to simmer for 20 minutes.
2. Stir with a big fork, add paprika, 2 TBSP butter, salt and pepper, and spinach. Fluff and combine.
3. While the rice is cooking, prepare your large sauté pan for the scallops. Heat butter and oil in the pan over high heat.
4. Dry the scallops with paper towels. Coat one side of the scallops with a generous amount of Cajun seasoning. It should be a coating. Place scallops seasoned side down in hot pan. Sprinkle the top of the scallops with salt and pepper and a little more Cajun seasoning.
5. Cook scallops 3 minutes each side. Only move once to ensure you have a good crust on both sides.
6. Serve a bed of rice with about 6-7 scallops on top. Use a large spoon to drizzle some of the pan butter over the scallops upon serving.
Tonight I am enjoying some chocolate from Martha's vineyard.
The Chill Bar - Silky white Chocolate topped with Carmelized Pecans and Espresso
I think this chocolate bar and wine will pair well because the spice and the sweet will play off each other and make this a decadent dessert.
Brys Estate Vineyard and Winery
Cabernet/Merlot Blend (50/50 blend)
Non Vintage
This wine is medium-bodied with well balanced tannins and a little spice.
~Julianne
Cajun Scallops and "Green" Rice
The rice is really not green but it has jalepeno, green onions and spinach. This rice is packed with nutrients and flavor.
Ingredients for scallops:
1.5lbs of Colossal Scallops (or about 16)
Weber N'Orleans Cajun Seasoning
Salt and pepper
1 TBSP of the "spicy oil" that I made yesterday
2 TBSP butter
Ingredients for rice:
2 cups of white or brown rice
4 1/2 cups water
1 jalepeno, diced small
3 green onions, diced small
1 lb of frozen spinach (microwaved and drained, seasoned with salt and pepper)
4 TBSP butter
1 TBSP paprika
Salt and pepper
Directions:
1. Heat rice, water, 2 TBSP butter, jalepeno, and green onion in a sauce pan. Bring to boil. Cover and reduce to simmer for 20 minutes.
2. Stir with a big fork, add paprika, 2 TBSP butter, salt and pepper, and spinach. Fluff and combine.
3. While the rice is cooking, prepare your large sauté pan for the scallops. Heat butter and oil in the pan over high heat.
4. Dry the scallops with paper towels. Coat one side of the scallops with a generous amount of Cajun seasoning. It should be a coating. Place scallops seasoned side down in hot pan. Sprinkle the top of the scallops with salt and pepper and a little more Cajun seasoning.
5. Cook scallops 3 minutes each side. Only move once to ensure you have a good crust on both sides.
6. Serve a bed of rice with about 6-7 scallops on top. Use a large spoon to drizzle some of the pan butter over the scallops upon serving.
Tonight I am enjoying some chocolate from Martha's vineyard.
The Chill Bar - Silky white Chocolate topped with Carmelized Pecans and Espresso
I think this chocolate bar and wine will pair well because the spice and the sweet will play off each other and make this a decadent dessert.
Brys Estate Vineyard and Winery
Cabernet/Merlot Blend (50/50 blend)
Non Vintage
This wine is medium-bodied with well balanced tannins and a little spice.
~Julianne
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