Rummaging through my freezer yesterday I came across a bag of 6 scallops, a couple of lobster claws, and about 1/2 pound of raw shrimp. Enough ingredients for a delicious dinner for 2, (Danni and me). So I threw this together and called it "3 star, Duchess Rice" because it really was that good, food fit for a Duchess...
note: I increased the amount of ingredients to make a meal for 4
Ingredients
2 cups cooked white rice
1/2 cup frozen peas
1/2 yellow onion, peeled and finely chopped
2 large eggs, scrambled
1 tbsp chives, chopped
1 tbsp unsalted butter
1 clove garlic, peeled and finely diced
1/4 white cabbage, finely shredded
1 cup chopped mushrooms (any variety)
1 tbsp good quality sesame oil
1lb shrimp, peeled and de-veined
4 large lobster claws
12 scallops
1 cup grated Parmagianno-Reggiano
1/4 tsp sea salt
Black pepper
Preheat the oven to 200 degrees
Put the lobster claws in a steamer over rapidly boiling water for 3 minutes, then set aside. When cool enough to handle, crack the claws and remove the meat, cover and place in the oven to keep warm.
Saute the scallops in a little butter for 3 minutes on each side or until lightly golden brown, remove from the pan and keep warm in the oven.
Heat the oil and butter in a deep saute pan, add the onion and garlic and cook over a medium high heat until the onion is soft. Stir in the shredded cabbage and cook for another 5 minutes stirring frequently until the cabbage begins to wilt. Add the mushrooms to the pan and continue to cook for another 4-5 minutes.
Once the mushrooms are cooked add the peas, scrambled eggs, and rice, stirring well to combine all the ingredients. Add the shrimp and cook for another 3 minutes or until the shrimp just turns pink.
Season with salt and pepper, and divide the rice mix between 4 plates, top with the lobster claws and scallops and sprinkle with the chives and the parmagianno-reggiano.
Serve immediately with slices of a hot crusty white baguette.
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