Cajun Scallops And Rice
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
White Rice1
Bay Leaf4 cups
Green (frozen chopped)1 tsp
Cajun Seasoning2 tbsps
Vegetable Oil1 cup
Parsley (chopped fresh)Directions:
1
Melt the butter in a medium saucepan over medium heat
2
Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes
3
Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt
4
Increase the heat to medium high and bring to a simmer
5
Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes
6
Remove from the heat and stir in the greens
7
Cover and set aside
8
Season the scallops with salt and sprinkle one side with the Cajun seasoning
9
Heat a large skillet over medium-high heat
10
Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes
11
Flip and cook until just cooked through, about 1 minute
12
Stir the parsley and scallion greens into the rice and season with salt
13
Serve with the scallops and lemon wedges
14
Photograph by Charles Masters