Scallop and Prawn Skillet with White Miso Butter, Roasted Squash, and Crispy Scallion Rice

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 22 to 25 minutes, stirring once halfway through, until tender and caramelized.

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   2. While the squash roasts, loosen the cold rice grains with your hands or a fork. Heat a large nonstick skillet over medium-high heat with 1 tablespoon olive oil. Add the white part of the scallions and half of the minced garlic; cook for 30 seconds. Add the rice and press it into a compact layer. Cook for 6 to 8 minutes until the bottom is golden and crisp. Turn in sections, add half of the green scallion tops, and cook 2 minutes more. Keep warm.

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   3. Pat the scallops and prawns very dry with paper towels. Season them with the remaining salt and black pepper. Heat another wide skillet over medium-high heat with the remaining 1 tablespoon olive oil.

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   4. Sear the scallops for 1 1/2 to 2 minutes per side until deeply caramelized but still juicy in the center. Transfer to a plate. In the same skillet, cook the prawns for 1 1/2 to 2 minutes per side until pink and just firm. Remove and keep with the scallops.

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   5. Reduce the heat to medium. Add the butter to the skillet and, when it starts melting, stir in the remaining garlic, ginger, and red pepper flakes. Cook for 30 seconds. Add the white miso and blend it into the butter. Pour in the white wine, lime juice, and maple syrup; cook for 1 to 2 minutes until glossy and slightly reduced. Stir in the lime zest.

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   6. Return the scallops and prawns to the skillet for only 30 to 45 seconds to glaze them in the miso butter without overcooking. Taste and adjust salt if needed.

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   7. To serve, divide the roasted squash among plates, top with portions of crispy scallion rice, and finish with the scallops and prawns. Spoon over the skillet sauce and sprinkle with toasted sesame seeds and the remaining green scallion tops.

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   8. Serve immediately to enjoy the contrast of crispy rice, soft squash, and juicy seafood.