Bring New Orleans to your kitchen with this low calorie seafood dinner.
Ingredients:
2 tablespoons unsalted butter
3 scallions, sliced
1 jalapeno peppers chopped and seeded
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, thawed and squeezed dry
1 pound medium sea scallops (about 20)
½ teaspoon Cajun seasoning
2 tablespoons vegetable oil
½ cup chopped fresh parsley
Lemon wedges for serving
Directions:
Step 1: Melt the butter in a medium saucepan over medium heat. Add the scallions and jalapeno peppers and cook, stirring occasionally, until softened, about 3 minutes. Add 1 ½ cups water, the rice, bay leaf and ½ 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 water is absorbed, about 15 minutes. Remove from the heat and stir in the greens. Cover and set aside.
Step 2: 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 cooked through, about 1 minute.
Step 3: Stir the parsley and scallions greens into the rice and season with salt. Serve with scallops and lemon wedge.
