Sugar Cane Scallops Recipe

Preparation Steps

1. 1

   Prepare the Scallops

   Wrap each scallop with a slice of bacon and secure with a toothpick. Season with Cajun seasoning, salt, and black pepper.

2. 2

   Grill the Scallops

   Preheat the grill to medium-high heat. Grill the bacon-wrapped scallops for about 3-4 minutes on each side, or until the bacon is crispy and the scallops are cooked through.

3. 3

   Make the Tomatillo Poblano Marmalade

   Roast tomatillos and poblano pepper until charred. Blend until smooth and cook on low heat until thickened. Season to taste with salt.

4. 4

   Prepare the Arugula Orange Salad

   Toss arugula with segments of orange, olive oil, salt, and pepper to taste.

5. 5

   Cook the Green Chile Avocado Risotto

   In a pot, heat olive oil and sauté risotto rice for 2 minutes. Gradually add vegetable broth, stirring continuously until creamy. Stir in chopped green chile and diced avocado.

6. 6

   Crispy Brussels Sprouts

   Halve Brussels sprouts, toss with olive oil, salt, and pepper, and roast in the oven at 400°F for 20 minutes until crispy.

7. 7

   Plate the Dish

   On a plate, create a bed of risotto, top with grilled scallops, drizzle with tomatillo poblano marmalade, and serve alongside the arugula orange salad and crispy Brussels sprouts.