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
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
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
1 lb. Large bay scallops
2 tablespoons Chef Nino’s Adrenaline Chicken Seasoning
2 tablespoons Brummel & Brown Spread
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.