Cajun Scallops and Rice

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Water

  Plain, clean water

  1 ½ cup or 355g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Salt

  Table

  ½ tsp or 3g

• Kale

  Raw

  4 cup, chopped or 268g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

• Cajun Seasoning

  McCormick

  ½ tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Parsley

  Raw

  ½ cup or 30g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

Directions

1. Melt the butter in a medium saucepan over medium heat. Add the scallion whites and chopped jalapeno, cooking until softened, about 3 minutes.
2. Add water, rice, and salt. Increase heat to medium-high and bring to a simmer. Reduce heat to low, stir, cover, and simmer until rice is tender and water is absorbed, 15 to 18 minutes. Remove from heat, stir in the chopped kale, cover, and set aside.
3. Season the scallops with salt and sprinkle one side with Cajun seasoning. Heat a large skillet over medium-high heat, add the vegetable oil, and place the scallops spice-side down. Cook until browned and crisp, about 3 minutes, then flip and cook until just cooked through, about 1 minute.
4. Stir the fresh chopped parsley and scallion greens into the rice, season with salt, and serve with the scallops and lemon wedges.

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