Cajun Scallops with Rice

Ingredients:

• 450 g of medium scallops (about 20 pcs.), legs removed
• 2 tablespoons unsalted butter
• 3 green onions, chopped (white parts separated from green parts)
• 1 jalapeño, seeded and chopped
• 1 cup white rice
• 1 bay leaf
• 4 cups frozen chopped greens, such as collard greens and/or kale (about 10 oz), thawed and squeezed out of excess water
• 0.5 tsp. Cajun seasoning
• 2 tablespoons of vegetable oil
• 0.5 cup chopped fresh parsley
• Lemon wedges, for serving

Preparation:

1. In a medium saucepan, melt the butter over medium heat. Add the white parts of the green onion and jalapeño and cook, stirring occasionally, until softened, about 3 minutes. Add 1.5 cups water, rice, bay leaf, and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a boil. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15-18 minutes. Remove from the heat and stir in the greens. Cover.
2. Salt the scallops and sprinkle on one side. Cajun seasoningHeat a large skillet over medium heat. Add vegetable oil, then add the scallops, seasoning side down, and cook until golden brown and crisp, about 3 minutes. Flip and cook until cooked through, about 1 minute.
3. Mix parsley and green onions with the rice and season with salt. Serve with scallops and lemon wedges.