Cajun Style Scallops Over Rice
Ingredients
- 16 U-10 scallops
- 1 lb. crayfish tail meat
- 1 zucchini julienned
- 1 yellow squash julienned
- 1 carrot julienned
- 1 red pepper julienned
- 1 lb. jasmine rice
- 1 oz. brandy
- 1 qt. heavy cream
- 1 oz. Cajun seasoning
- 1 shallot chopped
- liquid smoke
- Microgreens
Instructions
- Coat both sides of the scallops and set them aside. Julienne the vegetables, mix them together, then set them aside.
To make the sauce:
- Sauté the shallots till aromatic. Add brandy and let the alcohol evaporate. Add cream, letting it reduce until it coats the back of a spoon.
- Cook rice according to directions on the box. Roast crayfish tail meat with a dash of liquid smoke to warm through.
- In a hot pan sear the scallops three minutes on each side.
- Sauté the mixed vegetables and set aside.
To plate:
- Place rice in the center of the plate and top with 4 scallops. Ladle sauce around the rice and place the smoked crayfish tails in the sauce. Top the scallops with the julienned vegetables. Garnish with microgreens.
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