Recipe 101 - Face it, you want to go to a 4 star restaurant that serves up elaborate dishes...but that is just not very budget friendly. Especially if you want to bring your loved one to a posh restaurant for a special occasion. But you don't have to worry, I have the answer to your dilemma.
Although you can substitute another protein for this dish, I created with seafood in mind. So if you have allergies, feel free to make this with a different protein. Just make sure that you adjust your cooking time based on what you choose. But whatever your dietary needs call for, I can guarantee that my spicy Coconut Seafood Infusion Recipe will surely impress your significant other. So who needs to spend hundreds of dollars for a one-time sit down meal? Why not buy the ingredients and make it yourself, and have plenty of left-overs 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 sauce pan, a pasta strainer, a bowl to soak the rice in, assorted cutlery, at least 3 ladles, 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
- 3 Teaspoon 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
Directions for Making the Lavender Rice:
- Soak the Basmati Rice in water, drain into a pasta strainer and rinse
- Allow the rice to continue draining while you prepare the Lavender seasoning
- Add the salt and Lavender buds inside of the mortar bowl
- Grind the ingredients together until they are a fine powder.
- Place the Basmati Rice inside of the rice cooker and add the appropriate amount of water for how much rice you are making.
- Mix in the Lavender seasoning, and add the Basil Oil.
- Turn the Rice cooker on and begin the preparations to make the Coconut Seafood Infusion. Allowing 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:
- Remove the Shells and de-vein the shrimp
- Rinse and thoroughly dry off the scallops and shrimp, set aside until ready to cook.
- 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
- Bring the sauce to a simmer using a medium-low temperature setting, stirring occasionally to prevent scalding.
- After the sauce has been simmering for about 3 minuets, begin making the Shrimp and Scallop Sear.
- In a large saucepan, add 2 tablespoons of unsalted butter and heat it on at medium temperature.
- When the butter begin to smoke and have a hint of brown color, add the Shrimp and Scallops to the pan.
- Allow them to sear for about a minute and a half per side. Adding in the Coconut Infused Tequila when you flip the shrimp and scallops.
- Remove the shrimp and scallop pan from the heat.
- Add the SteampunkyElf's Coconut Seafood Infusion Sauce, stirring to incorporate the two juices.
How to plate my Coconut Seafood Infusion Meal:
- Using a small ramekin, fill it with the fully cooked Lavender Rice and press down to compact it.
- Take a plate and place on top of the ramekin.
- Flip the plate right-side up so the ramekin is now laying upside down on top of it.
- Tap the ramekin and gently lift it off the plate, making sure not to disturb the rice.
- Spoon the Coconut Seafood Infusion meal on top of the rice.
- Using residual minced chives, sprinkle them on top of the rice and seafood. If this is all you are making, your meal is now ready to be served.
This meal is absolutely wonderful, full of flavor, and it has a spicy kick to it...which I have heard helps in the amorous department. The rice on it's own will taste amazing, with each bite it's like a bouquet flowering in your mouth. So you not only get to enjoy the relaxing scent of lavender, you get indulge in tasting it too. And the Coconut Seafood Infusion recipe will increase your blood flow and tantalize your taste-buds with a little bit of paradise in your mouth.
I enjoy having a little bit of texture in my meals, so I didn't soak the coconut flakes to soften them. However, if you prefer not having any chewy texture, feel free to soak the coconut flakes overnight, the night before making this meal. And 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.