Bay Scallops with Micro Greens and Rice | Cooking with High Heat in a Cast Iron Skillet

This recipe was provided by Fish Share Member Rich Kendall who cooks with high heat over firepits at events and celebrations. He brought this technique to our kitchen using a cast iron skillet. See photos of Rich cooking over a firepit below

Ingredients 

1/2 lb Chatham Harvesters bay scallops

1 teaspoon salt 

1 1/2 teaspoons Cajun spices

2 Tablespoon of butter

3 cups of microgreens

1/2 lemon

1 cup cooked white or brown rice

Directions 

1. Thaw the bay scallops overnight in the refrigerator 

2. Place scallops in a colander to drain, then transfer to bowl and cover with salt and cajun spices and mix 

3. Meanwhile, fill a platter with microgreens

4. Surround the micro greens with cooked rice and place aside

5. Heat a cast iron skillet on a high heat 

6. Add butter to the skillet  and melt

7. Very quickly add the scallops to the skillet 

8. Move and flip the scallops around the pan cooking for 2 minutes, taking the skillet off the heat if necessary

9. Remove from heat and place over microgreens

10. Garnish with the juice of the 1/2 lemon

11. Serves 2-4