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Cajun Seared Scallop with Chef Nino

BLANCA ISABEL PURPLE RICE

  • Add 1 cup of purple rice to 1 3/4 or 2 cups of boiling water in a two quart pot.
  • Reduce heat to low and cook until all water is adsorbed by the rice, about 15-18 minutes.
  • Remove from heat, fluff with fork and cover for about 5 minutes.

Cooked rice should be about the color of the dry rice or a little deeper in color.

 

CILANTRO LIME CRAB BUTTER SAUCE

INGREDIENTS:

1 tablespoon grated lime zest

1 shallot (about 1 tablespoon) minced

1 garlic clove, minced

¾ cup lime juice

4 tablespoons heavy cream

4 ounces butter

kosher or sea salt

cracked black pepper

8 ounces lumb crab meat

1 tablespoon fresh cilantro, cut finely

INSTRUCTIONS:

In a medium sauce pan, add shallot, garlic and lime juice, heat until boils. Reduce heat and let simmer for about 5 minutes reduced to about ¼ cup. Add cream and zest, cook for a couple of minutes until thickened. Remove from heat, add butter salt and pepper to taste. Add crab meat and cilantro and cook until crab is warmed.

 

CAJUN SEARED SCALLOPS

Ingredients:

1 lb. Large bay scallops

2 tablespoons Chef Nino’s Adrenaline Chicken Seasoning

2 tablespoons Brummel & Brown Spread

Instructions:

In a mixing bowl, place scallops and Adrenaline Seasoning, mix thoroughly. Meanwhile heat Brummel & Brown Spread in skillet on medium high heat until melted. Place scallops into heated skillet to cook, turning occasionally for about 5 minutes.