30 min
Cajun Scallops and Rice
Recipe GLPR1457daf0a1d622
Pan-seared scallops with a spicy Cajun crust served over herb-infused rice with sautéed greens. This elegant seafood dish comes together quickly while delivering bold, warming flavors perfect for a weeknight dinner or special occasion.
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Ingredients
2 tablespoons unsalted butter
3 scallions, white parts only, sliced
3 scallions, green parts only, sliced
1 jalapeño pepper, seeded and finely chopped
1 cup white rice
1 bay leaf
kosher salt
4 cups frozen chopped collard greens and/or kale, thawed and squeezed dry
1 pound medium sea scallops, foot muscles removed
½ teaspoon Cajun seasoning
2 tablespoons vegetable oil
½ cup fresh parsley, chopped
lemon wedges
Directions
Melt the butter in a medium saucepan over medium heat. Add the sliced white parts of the scallions and the chopped jalapeño, stirring occasionally, until the vegetables are softened, about 3 minutes.
Add 1½ cups of water to the saucepan along with the rice, bay leaf, and ½ teaspoon of kosher salt. Increase the heat to medium-high and bring the mixture to a simmer.
Reduce the heat to low, stir the rice once, then cover the saucepan with a lid. Simmer undisturbed until the rice is tender and has absorbed all the water, 15 to 18 minutes.
Remove the saucepan from the heat and stir in the thawed, squeezed-dry greens. Cover and set aside to keep warm.
While the rice cooks, pat the scallops dry with paper towels. Season them lightly with kosher salt, then sprinkle one side of each scallop with the Cajun seasoning.
Heat a large skillet over medium-high heat until very hot. Add the vegetable oil and swirl to coat the pan evenly.
Carefully place the scallops into the hot oil with the seasoned side facing down. Cook without moving them for about 3 minutes, until they develop a golden-brown crust on the bottom.
Flip the scallops and cook on the other side for about 1 minute, until they are just cooked through with an internal temperature of 145°F.
Stir the chopped fresh parsley and the sliced green parts of the scallions into the rice and greens mixture. Taste and adjust the seasoning with additional kosher salt as needed.
Divide the herbed rice and greens among four serving bowls or plates, top with the pan-seared scallops, and serve immediately with lemon wedges alongside.
