Return to Main Dishes

 

Braised Sea Scallops and Maine Shrimp

5 star rating
 

Add a Photo

Submitted by: martelse

 

When cooked correctly, sea scallops and shrimp are delicious. This recipe is light and summery with the orange zest and fresh seasonings.
 

Ingredients

  • 12 sea scallops
  • 12 large shrimp, peeled and deveined
  • 1 cup vegetable stock
  • 1/2 cup long grain brown rice
  • 1/4 cup chopped chives
  • 1 tablespoon fresh orange zest
  • 1/2 cup Granny Smith apple, peeled and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 4 cups sauteed baby spinach
  • 1 cup diced yellow onion
  • 1 teaspoon minced garlic
  • 1/2 cup chicken stock
  • 1 cup sesame ginger stir fry sauce

Save Recipe

Interact

 
Method

In a medium saucepan, combine vegetable stock, rice and chives then bring to a boil. Reduce heat to low, cover and simmer until rice has started to soften, 20-25 minutes. Remove from heat and mix in apple, orange zest, cilantro, salt and pepper then cover and set aside. In a small saucepan, over medium high heat, add 1 teaspoon olive oil to saute garlic and yellow onion, until onion starts to soften and garlic turns golden brown. Add chicken stock and cook until reduced in half, about 10 minutes. Turn heat to lowest setting and add sesame ginger sauce. Keep warm until seafood is cooked. Heat a large saute pan over medium high heat. Add olive oil to lightly coat bottom of pan. Saute spinach until reduced and wilted down. Season with salt and pepper. Remove spinach and set aside to reuse saute pan. In same large saute pan over medium high heat, add olive oil to lightly coat bottom of pan. Season scallops and shrimp with salt and pepper. Place scallops and shrimp into saute pan and sear on each side about 1 minute. Turn scallops and shrimp, add sesame ginger sauce mixture and braise 2 minutes, then remove from heat. To serve, place 1/4 of rice mixture in center of each serving dish and form into a flat circular round 4 inch circle about 3/4 inch thick. Arrange 1/4 of spinach on top of each rice mixture. Slice scallops in half and place 6 slices around rice. Lean 3 pieces of shrimp around scallops. Drizzle each dish with 1/3 cup sesame ginger sauce and sprinkle with sesame seeds, chives and orange zest.

 

Notes: Garnish: Minced fresh chives, sprinkle with orange zest and sesame seeds.

 

Number of Servings: 4

 

Submitted by: martelse ()

Comment
 
 

Advertisement