Cajun Style Scallops Over Rice
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Coat both sides of the scallops and set them aside. Julienne the vegetables, mix them together, then set them aside.
To make the sauce:
  1. 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.
  2. Cook rice according to directions on the box. Roast crayfish tail meat with a dash of liquid smoke to warm through.
  3. In a hot pan sear the scallops three minutes on each side.
  4. Sauté the mixed vegetables and set aside.
To plate:
  1. 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.