Coconut Seafood Infusion Recipe

Although you can substitute another protein for this dish, I created it with seafood in mind. So, if you have allergies, make this with a different protein. Just make sure you adjust your cooking time based on your choice. But whatever your dietary needs call for, I can guarantee that my spicy Coconut Seafood Infusion Recipe will impress your significant other. So, who needs to spend hundreds of dollars for a one-time sit-down meal? Why not buy and make the ingredients yourself and have plenty of leftovers for the next day?

Enticing baby bok choy smothered in Exquisite Avocado Sauce—Mouth-watering is not how you normally describe a vegetable dish. However, I must say that taking an extra measure to ensure your veggies are flavorful from their raw form until they're plated will give them a little extra notoriety.

For this recipe, you will need the following items: a rice cooker (or you can follow the directions written on the rice bag), one medium and one large saucepan, a pasta strainer, a bowl to soak the rice in, assorted cutlery, at least three spoons, a small ramekin, and a mortar and pestle. And a specialty food item: lavender buds.*  

Ingredients for the Lavender Rice:

• 2 ½ Cups of Basmati Rice
• 1 ½ Teaspoons of Lavender Buds (dried)
• 1 Teaspoon of Basil Infused Olive Oil
• ½ Teaspoon of Freshly Ground Sea Salt

Ingredients for SteampunkyElf's Coconut Seafood Infusion Sauce:

• ¾  Cup Chives, minced (plus a little extra for plating presentation, if desired)
• 1½  Teaspoon Freshly Ground Sea Salt
• ¼  Cup and 2 Tablespoons of White Balsamic Vinegar
• Three teaspoons red Pepper Flakes
• 3/4 cup of Coconut Milk
• 1 Large Lime, cut in half length-wise (reserve one half for another use)
• 1½ Cup of Coconut Flakes

Ingredients for the Shrimp and Scallop Sear:

• 1 Pound of Shrimp, Shell, and Tail attached
• 1 Pound of Bay Scallops
• 2 Tablespoons Coconut Infused Tequila
• 2 Tablespoons Salted Butter

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Directions for Making the Lavender Rice:

1. Soak the Basmati Rice in water, drain into a pasta strainer, and rinse
2. Allow the rice to continue draining while you prepare the Lavender seasoning
3. Add the salt and Lavender buds inside the mortar bowl
4. Grind the ingredients together until they are a fine powder.
5. Place the Basmati Rice inside the rice cooker and add the appropriate amount of water for the amount of rice you are making.
6. Mix in the Lavender seasoning, and add the Basil Oil.
7. Turn the Rice cooker on and begin preparing the Coconut Seafood Infusion. Allow sufficient time for the rice to be ready at the same time as the Coconut Seafood Infusion meal.

Directions for making the Coconut Seafood Infusion:

1. Remove the Shells and de-vein the shrimp
2. Rinse and thoroughly dry off the scallops, shrimp, and sand, and set aside until ready to cook.
3. In a medium saucepan, place ½ of the sliced lime cut-side down into the pan, along with the remainder of the ingredients for SteampunkyElf's Coconut Seafood Infusion Sauce
4. Bring the sauce to a simmer using a medium-low temperature setting, stirring occasionally to prevent scalding.
5. After the sauce has simmered for about 3 minutes, begin making the Sshrimpand SscallopSsausage.
6. Add 2 tablespoons of unsalted butter in a large saucepan and heat it on at medium temperature.
7. Add the Shrimp and Scallops to the pan when the butter begins to smoke and have a hint of brown color.
8. Allow them to sear for about a minute and a half per side. When you flip the shrimp and scallops, add the coconut-infused tequila.
9. Remove the shrimp and scallop pan from the heat.
10. Add the SteampunkyElf's Coconut Seafood Infusion Sauce, stirring to incorporate the two juices.

How to plate my Coconut Seafood Infusion Meal:

1. UFill a small ramekin with the fully cooked Lavender Rice and press down to compact it.
2. Take a plate and place it on top of the ramekin.
3. Flip the plate right-side up so the ramekin is now lying upside down on top of it.
4. Tap the ramekin and gently lift it off the plate, ensuring not to disturb the rice.
5. Spoon the Coconut Seafood Infusion meal on top of the rice.
6. Using residual minced chives, sprinkle them on top of the rice and seafood. If this is all you are making, your meal is ready to be served.

This meal is lovely, full of flavor, and has a spicy kick to it, which I have heard helps in the amorous department. The rice on its own will taste amazing, with each bite like a bouquet flowering in your mouth. So you must enjoy the relaxing scent of lavender and indulge in tasting it, too. The Coconut Seafood Infusion recipe will increase your blood flow and tantalize your taste buds, leaving you with a bit of paradise in your mouth.

I enjoy a little bit of texture in my meals, so I didn't soak the coconut flakes to soften them. However, if you prefer not to have any chewy texture, feel free to soak the coconut flakes overnight, the night before making this meal. To make the meal complete, I plated it with my enticing baby bok choy smothered in Exquisite Avocado Sauce; it is equally delicious and pairs well with this dish.

*You can find lavender buds in specialty stores, or you can find them shopping online.