Sam Choy's Kitchen recipe: Scallops and Shrimp in Lobster Cream and Fresh Basil Seasoned Brown Rice 4 portions
4 Tbsp olive oil ¼ cup finely diced onion ½ cup finely diced red and green bell pepper 3 cups cooked brown rice 1 cup cooked twelve grain rice 2 cloves garlic, finely minced 8 large scallops cut in half 12 shrimp tails shelled, cleaned and deveined Salt and pepper to taste 1 cup heavy cream 1 Tbsp lobster base 4 leaves of fresh basil cut in very fine strips 12 asparagus spears blanched and cut in three inch pieces
Heat a large thick bottom sauté pan to medium heat, add one table spoon oil and sauté the onion and bell pepper, add rice and mix well. Keep warm. In another pan heat the remaining oil with the garlic and add the scallops and shrimp, season with salt and pepper. Lightly sauté the seafood, do not overcook. Heat the cream in a sauce pan and add the lobster base, reduce by half. Place the rice in the middle of the plates and make a light indentation in the middle, place the seafood on top of the rice and spoon the sauce over and around the plate. Garnish with basil chiffonade and heated asparagus spears.