Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Total:40 minActive: 15 min
Yield: 4 servings
Ingredients
2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving
Directions
Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.
Photograph by Charles Masters
Recipe courtesy of Food Network Magazine
