Luna Seafood Recipe

Marinate seafood

In a bowl combine 2 tbsp olive oil, lime juice, minced garlic, cumin, smoked paprika, 1/2 tsp salt and 1/2 tsp pepper. Add shrimp and scallops, toss to coat and marinate 10–15 minutes in the refrigerator (no longer than 30 minutes).

Cook spinach

Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over medium heat. Add the spinach and a pinch of salt and cook, stirring, until wilted, about 2–3 minutes. Remove from pan and keep warm.

Sear seafood

Increase heat to medium-high. Add a drizzle of oil to the skillet. Remove seafood from marinade and pat lightly dry. Sear shrimp and scallops in a single layer (do not overcrowd) until opaque and golden: shrimp 1.5–2 minutes per side, scallops 1.5–2 minutes per side. Total cook time ~4 minutes. Season with remaining salt and pepper. Remove and keep warm.

Assemble topping

On a serving plate or shallow bowl place a bed of wilted spinach, arrange the cooked shrimp and scallops on top, and sprinkle 3/4 cup crumbled queso fresco and 1 tbsp chopped cilantro over the seafood.

Roast poblano peppers (if not pre-roasted)

Char poblano peppers over a gas flame or under a broiler, turning until blackened all over, about 6–8 minutes. Place in a bowl and cover with plastic wrap for 10 minutes to steam; then peel, remove stems and seeds.

Sauté aromatics

Heat 1 tbsp neutral oil in a small skillet over medium heat. Add the sliced small onion and 1 smashed garlic clove; sauté until soft and translucent, about 4–5 minutes. Let cool slightly.

Blend sauce

In a blender combine the peeled poblano peppers, sautéed onion and garlic, heavy cream, sour cream, lime zest, 1 tsp salt and 1/2 tsp pepper. Blend until smooth and creamy. If the sauce is too thick, add 1–2 tbsp water or additional cream to reach a pourable consistency.

Finish sauce

Taste and adjust seasoning. Warm the blended sauce gently in a small saucepan over low heat until heated through; do not boil. Keep warm until plating.

Garnish with sauce

Spoon or drizzle the roasted poblano cream around or over the seafood and spinach just before serving. Use roughly 3–4 tbsp per plate, reserving any extra for the side.

Toast rice

In a medium saucepan heat 1 tbsp vegetable oil over medium heat. Add the rinsed rice and toast, stirring, 2–3 minutes until slightly translucent at the edges.

Cook aromatics

Add the finely chopped 1/4 cup onion and minced garlic to the rice and cook 1–2 minutes until fragrant and softened.

Simmer rice

Stir in the tomato sauce, chicken or vegetable broth, 1/2 tsp cumin and 3/4 tsp salt. Bring to a simmer, then cover and reduce heat to low. Cook until liquid is absorbed and rice is tender, about 15–18 minutes.

Fluff and finish

Remove from heat and let sit covered 5 minutes. Fluff with a fork, stir in 1 tbsp chopped cilantro and adjust salt to taste. Keep warm.

On each plate, place a generous scoop of Mexican rice to one side. Arrange the spinach-topped seafood beside the rice. Drizzle roasted poblano cream around and lightly over the seafood. Sprinkle remaining 1/4 cup queso fresco and additional cilantro or microgreens. Add lime wedges and a light drizzle (1 tsp) of extra virgin olive oil over the seafood. Serve immediately.