Shrimp and Scallop Skillet with Ginger Carrot Cream, Coconut Rice, and Sautéed Spinach

Instructions

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   1. In a medium saucepan, combine the jasmine rice, 180 ml (3/4 cup) coconut milk, 240 ml (1 cup) water, and 1/2 tsp salt. Bring to a boil, reduce the heat, cover, and cook gently for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes before fluffing with a fork.

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   2. While the rice cooks, preheat the oven to 200 °C / 400 °F only to keep the seafood warm at the end if needed.

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   3. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onion, 2 garlic cloves, and the carrots. Cook for 8 minutes, stirring, until the onion is tender.

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   4. Add the grated ginger, ground cumin, and sweet paprika. Cook for 1 minute until fragrant. Stir in the vegetable broth and 120 ml (1/2 cup) coconut milk. Cook 10 minutes more until the carrots are very tender.

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   5. Blend the carrot mixture until smooth. Add the zest of half the lime, 1 tbsp lime juice, a pinch of salt, and a pinch of pepper. Keep warm over very low heat.

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   6. Pat the shrimp and scallops very dry with paper towels. Season them with the remaining salt, pepper, and 1 tbsp lime juice.

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   7. Wipe out the skillet and heat the remaining 1 tbsp olive oil over medium-high heat. Sear the scallops for 1 1/2 to 2 minutes per side, without moving them too much, until caramelized and just cooked inside. Transfer to a plate and keep warm in the oven at 200 °C / 400 °F for up to 5 minutes.

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   8. In the same skillet, add the remaining 1 tbsp butter and cook the shrimp for 1 1/2 to 2 minutes per side, until pink and firm. Remove them with the scallops.

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   9. Lower the heat to medium and add the remaining 2 garlic cloves to the skillet. Cook for 20 seconds and add the fresh spinach. Sauté for 2 to 3 minutes until wilted. Add a pinch of salt.

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    10. To serve, spoon a layer of ginger carrot cream onto each plate. Top with the coconut rice, sautéed spinach, shrimp, and scallops. Finish with chopped fresh cilantro, toasted sesame seeds, and the zest from the remaining lime half.