The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
As summer comes to a close, this will be the last Newport Cooks recipe for a while. Many thanks to Deja and Mary for sharing their delicious recipes with us!
For the Scallops:
- 1 lb Scallops
- Chile-Lime Seasoning or Fresh Lime Juice & Cayenne Pepper or Paprika
- Sea Salt
Preheat Grill to medium. Dry scallops and season with chile-lime seasoning and sea salt. Grill scallops until cooked through, flipping half way through to mark each side, approx. 5 minutes.
For the Corn:
- 4 Ears Corn
- Chile-Lime Seasoning
- Sea Salt
- Finely Grated or Powdered Parmesan
Shuck corn and place ear in foil. Season with chile-lime seasoning, salt and pepper and butter. Wrap in foil to fully enclose and grill until cooked through, turning occasionally, approx. 15-20 minutes. Add more butter and sprinkle with parmesan before serving.
For the Rice:
- 2 cups Jasmine Rice
- 4 oz Coconut Milk
- 1 Sprig Basil + extra for garnishing
- Pinch Salt
- Water to cover rice by approx. 1⁄2 inch above top of rice
Place rice in a medium pot. Rinse several times or until water becomes clear. Add coconut milk, basil sprig and salt. Fill pot with enough water to cover rice completely, plus an additional 1⁄2 inch above top.
Place pot over high heat and bring to a boil then immediately reduce to a low simmer. Stir and cover with lid. Steam for approx. 15-20 minutes or until rice has absorbed all of the liquid. Remove from heat and fluff gently with a fork.