Miltons: Pan Seared Diver Scallops with Lemon-Cajun Butter Sauce

Serves 2

Ingredients

6 large sea scallops
2 cups cooked Arborio rice
cup diced Andouille sausage
cup crawfish tails
cup sweet corn
2 tablespoons sliced scallion
cup low country boil stock
cup heavy cream
1 cup sliced Brussels sprouts
1 cup sliced cremini mushrooms
2 ounces Lemon-Cajun Crab Butter Sauce*
1 tablespoon butter
Vegetable oil (to coat the saut pan)
Salt & pepper to taste

Procedure

- In a smoking hot saut pan, sear the scallops with a little vegetable oil for approximately four minutes or until a golden-brown crust is visible. Flip the scallops over, and repeat. Allow the scallops to rest.
- Combine the rice, crawfish, sausage, corn and scallions with the stock, and stir with a wooden spoon until the liquid is absorbed, and the rice is hot. Finish by stirring in the cream, and season with salt and pepper.
- Heat a tablespoon of butter in a saut pan, and cook the Brussels sprouts until soft. Add the mushrooms, and cook until soft (about eight minutes total).

*Lemon-Cajun Crab Butter Sauce Ingredients
2 cups heavy cream
2 ounces unsalted butter (cubed & room temperature)
1 tablespoon blackening spice
2 ounces crabmeat

*Lemon-Cajun Crab Butter Sauce Procedure
- In a medium sauce pan, reduce the heavy cream by half on medium heat.
- Remove from the flame, and whisk in the cubed butter to form an emulsion.
- Add the blackening spice and crab, and stir until well incorporated.